|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Carnitas and sweet potatoes above 41.0 F in grill drawer. CDI- voluntarily discarded.
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
|
0.50
|
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 : Garlic sauce cooling in covered deep container. sauce was over 135.0 F when temped. Black beans cooling in WIC uncovered and in shallow pans were stacked and covered after REHS left WIC. When 2nd cooling temp was taken the beans had stopped cooling at compliant rate. Do not cover / stack cooling food until it reached 41.0 F or Below. Garlic sauce spread out in shallow pans, ice added, and dropped to 70.0 F in 30 min. Black beans uncovered and unshackled to continue cooling. |