|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 . Observed a large uncovered plastic tub of macaroni noodles cooling in WIC. Facility recorded a temp of 55F at 10:49 but PIC was unsure when the cooling process started. Noodles measured 46F at 3:06 which did not meet cooling parameters as the start time was unknown. CDI: PIC voluntarily discarded noodles. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed top layer of stacked individual serving cups of chipotle blue cheese dressing being held above 41F and two portions of turkey being held in WIC above 41F. See temp chart. CDI: PIC voluntarily discarded dressing and turkey. |
|
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 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 . Observed a large uncovered plastic tub of macaroni noodles, a tray containing ribs covered with aluminum foil and 3 uncovered hotel pans of pulled pork cooling on a speed rack in WIC. Ribs and pork were cooling at a rate insufficient to reach cooling parameters, and macaroni noodles missed the 4 hour window as the cooling start time was unknown. See temp chart. CDI: PIC uncovered ribs and spread out pork on sheet trays to allow air flow to reach a greater surface area of food to rapidly cool to 41F or below. Macaroni noodles were voluntarily discarded by PIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 1 dented can of catsup being stored amongst non dented cans on dry storage shelf. CDI: PIC segregated dented can. |