|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels readily available at 3-comp sink / stove area. CDI- towels provided. |
|
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. Whole meat loaf dropped 28.0 F in one hour (123.0 F to 95.0 F) from center-of-pan readings. Meat loaf had already been cooling for 30 min according to PIC. Cooling rate does not meet parameters of .54 F /minute. CDI- meatloaf moved to freezer for rapid cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Found short ribs packaged on 1/17 44.0 F. Skirt steaks packaged today were 45.0 F on package surface in Butcher’s case. Skirt steaks were contacting short ribs and short ribs apparently came up in temperature as result. All other proteins in Butcher’s case were 41.0 F or below. CDI- skirt steaks and short rib packages from dates previous to today were voluntarily discarded. |
|
33
|
1
|
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: Found packaged Caesar salads, just prepped, placed directly into customer grab n go. Salads were 53.0 F
Found Cole slaw prepped today in prep unit reach in at 47.0 F. CDI- both items uncovered and placed into WIC / freezer for rapid chill. Slaw was placed in shallow pan.
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 . |