|
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 - Observed insert containers of cooked red peppers and cooked onions to be at temperatures of 46-48F in the refrigerated drawers at the grill station. Grill station employee stated cooking them earlier this morning at approx. 9:30-10am.
- Observed an insert container of chickpeas to be at a temperature of 50F in the 3 door salad station lowboy. Salad station employee stated that they were placed into the container directly from a can earlier this morning during prep.
CDI - Items moved to a sheet pan/shallow container and placed in the WIC to rapidly cool.
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
|
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 a deep plastic container of grilled chicken breasts to be cooling in the upright freezer at the grill/pizza station at a rate of .08 degrees/min. Items were observed stacked on top of one another in a deep container not allowing adequate air flow around the chicken breasts in the middle of the container to facilitate proper cooling.
CDI - Moved to a sheet pan and placed into the WIC to rapidly cool.
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 . |