|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed turkey in flip top with no date label. CDI - Date label added.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 cooked onion/pepper mix being used for breakfast set out under ambient temperature because staff add the to omelette/eggs as orders are made. Onion/peppers were 61F. Staff then placed them back into flip top for cold holding. Food will not cool properly in flip top. EHS recommended holding onion/pepper mix hot on steam table or keeping them in the flip top.
Observed eggs cooling covered in reach in. Observed omelettes cooling in reach in drop 0 degrees in 15 minutes. CDI - pepper/onions were voluntarily discarded after breakfast. Cooling omelettes accelerated after end of breakfast. EHS and PIC discussed maintaining omelettes in hot holding as they are not meant to be saved after breakfast and are reheated when filling orders.
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 . |