|
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.- Observed chicken stock & chicken prepared more than 2 hours ago above 70F. Observed sautéed peppers and onions that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0-
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep units and WIC above 41F. Refer to temperature chart. EHS observed ambient air of all units at 41F or below. -CDI- PIC placed items in WIC or freezer to cool back down. **REPEAT** -3-
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed vegan cheese date marked 6/23 (discard 6/29), turkey 6/13 (discard 6/19), pork sausage 6/23 (discard 6/29), ham 6/21 (discard 6/27), roast beef 6/18 (discard 6/24), eggs 6/18 (discard 6/24), cut cabbage 6/24 (discard 6/30) in prep units. Observed cut grape tomatoes and tofu in prep units with no date marks. Observed multiple containers of ham and roast beef in WIC date marked 6/21 (discard 6/27) & 6/18 (discard 6/24). Observed oat milk date marked 6/4 (discard 6/10) and half and half date marked 6/6 (discard 6/12) in front dairy cooler. -CDI- PIC voluntarily discarded items. **REPEAT** -3-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
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 chicken and chicken stock that did not meet cooling parameters. Observed other items prepared today cooling in WIC tightly wrapped stacked on top of each other with no air flow. Observed soups cooling at ambient air for prolonged amount of times. Observed sautéed peppers and onions cooling with 1F change in temperature in bus tub tightly packed. -CDI- EHS educated PIC on proper cooling methods. PIC voluntarily discarded of items that did not meet cooling parameters and separated other items into smaller containers and removed plastic wrappings. **REPEAT** -0.5-
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 . |