|
20
|
1.50
|
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 blanched fries cooling in ambient air on speed rack at approximately 1 hour and 50 minutes after cooking. Fries were moved to WIC to rapidly cool to 70 F. After the remaining 10 minutes, fries were temped between 60 - 75 F. CDI - fries above 70 F were voluntarily discarded and fries 70 F or below will be monitored by PIC to ensure they reach 41 F within 6 hours total.
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 . |
|
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 blanched fries cooling in ambient air on speed rack at approximately 1 hour and 50 minutes. Fries were moved to WIC. After the remaining 10 minutes, fries were temped between 60 - 75 F. CDI - EHS explained cooling parameters to PIC. Food should move from 135 F to 41 F as quickly as possible, not to exceed 6 hours, and food must reach 70 F within the first two hours. EHS recommended using ice, making fries in smaller batches, or incorporating the WIF to rapidly cool food. PIC will adjust methods to ensure food meets cooling parameters. Facility also has an internal iPad application for tracking cooling.
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 |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets at ~100 ppm quat sanitizer. Manufacturer poster specifies 220 - 400 ppm sanitizer. CDI - PIC assigned employee to replace sanitizer. New sanitizer was mixed at an appropriate concentration. |