|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses that had been left out for two and a half hours in the WIC holding at 44F during inspection. Cheeses had not been cooled back down by 1:30pm. Observed Sottocenere al Tartufo and Molinterno Tartufo holding above 41F in grab and go display case during inspection. PIC stated they had just been stocked at 9:15am. Unit’s air curtains were being blocked by cheese wheels, and unit was defrosting at the time the temperature was taken. CDI - PIC moved cheeses to WIF to rapidly cool.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
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 cubed cheeses cooling from 11/21 in sealed, plastic containers stacked together in WIC. CDI - PIC discarded all cheeses, as they had also undergone temperature mishandling. EHS recommended leaving containers uncovered and unstacked to allow for proper cooling. PIC stated they will look into other cooling methods going forward.
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 . |