|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes at 46F and 45F at 2:30 PM that were cooling since 9:18 AM in closed metal containers with lids. CDI-PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese used for soups at 55F in an ice bath that had been there since this morning per PIC. CDI-PIC voluntarily discarded item. EHS to help establishment create TPHC procedure for keeping cheese in ice bath. REPEAT, but points not escalated due to improvement of cold holding throughout facility.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced tomatoes that did not reach 41F in 4 hours in metal containers with lids and sliced turkey and sliced ham cooling 1F/50 minutes in large plastic containers with lids. CDI-PIC voluntarily discarded tomatoes and removed lids of turkey and ham. EHS spoke with PIC about the importance of sliced temperature controlled foods to be in uncovered, shallow, metal containers and stored near the back of the WIC to allow for the maximum transfer of heat during the cooling process. REPEAT
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in one container of detergent. PIC stated that the wiping cloth had not been used yet. EHS spoke with PIC about ensuring to only leave in-use wiping cloths in sanitizer. |