|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed two containers of shredded lettuce in prep unit adn three containers in the walk in cooler that were holding above 41F (see temperature chart). PIC stated that they shredded the lettuce around 8AM and placed it directly in prep unit and in walk in cooler with lids. EHS observed that food missed the 4 hours cooling window. CDI- PIC voluntarily discarded the lettuce. -1.5-
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed one pan of tomatoes on the make line at 50F. PIC stated that they think it was because they used a shallow pan and the product was not able to sit further inside the unit. PIC stated that the tomatoes had been in the unit for about 4 hours. CDI- PIC voluntarily discarded the sliced tomatoes. -0-
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 EHS observed five containers of shredded lettuce that missed the 4 hour cooling window. Two containers were being cooled in drawers of a prep unit with lids. Three were being cooled in walk in cooler covered with lids and stacked. CDI- PIC voluntarily discarded the shredded lettuce. -0-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. EHS observed the display case with heavy ice build up hanging over items in display case like icicles. EHS advised PIC that they may want to have the unit serviced as EHS is concerned about the potential for water to drip on food. CDI- PIC moved all food in display case to lower level so it would not be exposed to water if it were to drip. -0- |