|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P.
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety
- Observed two trays of partially-cooked chicken in WIC. Facility does not have approved non-continuous cooking procedures within Mecklenburg County. Facility has log book and company instructions for non-continuous cooking for both beef and chicken. - EHS sent PIC copy of Mecklenburg County non-continuous cooking application. PIC will complete application and return to EHS. Facility will not utilize non-continuous cooking until approval is received. -CDI- During inspection, PIC cooked partially-cooked chicken to a final cook temperature of at least 165F. -EHS will follow-up within 10 days upon receiving non-continuous cooking application. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cut tomatoes cooling too slowly in WIC (rate of 0.2F/min), stored in a deep plastic container covered with a lid. Observed portioned steak, wrapped in plastic, cooling in flip top unit. -CDI- PIC removed lid from tomato container and placed steak on thin sheet in WIC for rapid cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |