|
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 mole sauce cooling at an inadequate rate of .42F/min in an ice bath. No stirring observed during inspection and ice observed to be almost completely melted. Per PIC, mole sauce had been cooling for an hour upon EHS arrival. - CDI - PIC separated mole sauce into smaller containers and placed in reach-in freezer to quickly 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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed various items holding below 135F in steam well and rice cooker (see temperature chart). Per PIC, items had been in hot holding equipment for more than 4 hours. PIC voluntarily discarded items. - VR - Verification required within 3 days to ensure hot holding equipment is properly functioning.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in walk-in cooler and two door reach-in cooler on cook line (see temperature chart). PIC voluntarily discarded all items holding in units for more than 4 hours and moved items to other units as an emergency measure. PIC agreed to voluntary closure. - VR - Verification required within 3 days to ensure units have been repaired.
*NOTE: Risk control plan will be implemented at next routine inspection if cold holding issues persist.
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 - Observed mole sauce and salsa verde cooling in ice baths without active stirring occurring. EHS discussed placing items in small, shallow containers while doing ice baths to allow product to cool more quickly. - CDI - PIC moved mole sauce to reach-in freezer and began incorporating active stirring in salsa verde.
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 . |