|
20
|
0
|
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 cut melon that had been prepped the day prior to inspection that had not cooled correctly in the 3 door low boy unit. Also observed sliced ham that was at 46F cooling in the freezer at 1:22pm and was still at 46F while it was moved into the WIC at 2:22pm. -CDI- PIC voluntarily discarded the cut melon and placed the sliced ham on a shallow sheet tray in the WIF to be quickly cooled. Ham reached 37F at 3:15pm. (0 pts)
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
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several items in two separate flip top units said to be cold holding above 41F. PIC stated that it was due to the flip tops being open during the lunch rush. -CDI- PIC placed the necessary items in the WIF to be quickly cooled down to 41F and discarded any items that were prepared the day before. If cold holding continues to remain an issue a risk control plan may be implemented. REPEAT*** (3 pts)
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
|
0.50
|
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 melon, potato salad, and cucumber salad with sliced tomatoes being cooled in the 3 door low boy unit. With lids on all of the prepared items. The cut melon had not cooled properly from the day before. The time stamps indicated that the other items were still bale to be cooled as they were prepared only 2 hours prior to inspection. Also observed sliced ham that was once cooling on a shallow sheet tray then moved to a deep plastic container with the lid on. The ham was still at 46F an hour later with no change in temperature. -CDI- PIC placed the ham back on a shallow sheet tray to be cooled correctly and voluntarily discarded the fruit that had not cooled properly. (0.5 pts)
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observe avocados in the sandwich flip top unit with stickers still on the outside. PIC stated that they were washed. Remove all stickers before storing them as clean with other RTE foods. (0.5 pts) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed slight wet stacking with plastic containers while they were said to be clean. Separate to allow proper air drying. Due to severity, no points taken. (0 pts) |