|
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: packages of cut melons from previous day were in customer grab n go holding above 41.0 F. CDI- all packages containing any melon and prepped previous day voluntarily discarded.
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 . |
|
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: Cut melons are not being cooled to 41.0 F before packaging / placement in Grab n Go produce case. Observed melons cut today temping 42-49 F in produce case. CDI- packages prepped today pulled, uncovered and moved to WIC holding 39.0 F.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Produce cooler door does not close and is left open during the day. Door hinge was damaged. Temporary use of deli WIC cooler holding 39.0 F can be used. Adequate space is available to store and cool prepped melons in the deli WIC. Return visit in 10 days to check on repair progress. Call made by PIC to speed up repair process. |