|
20
|
0
|
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. Observed shredded lettuce and sliced tomatoes that did not reach 41F in 4 hours. PIC stated that foods had been prepared at 11:00pm and by 3pm they were above 41F, see temperature chart. CDI- PIC voluntarily discarded foods.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde over 41F in flip top due to over stacking the single serve cups, see temperature chart. PIC moved single serve cups to lower part of prep unit to cool. Observed TCS foods above 41F in cold holding drawers, see temperature chart. Observed stand up reach in cooler fluctuate between 43F and 48F ambient during inspection with all TCS foods inside above 41F, see temperature chart. PIC voluntarily discarded all TCS foods in cold holding drawers and stand up reach in cooler that had been over 41F more than 4 hours, all TCS foods had been in cold holding drawers and stand up cooler since 9am, according to PIC. PIC stated that technician has looked at stand up cooler before and has said nothing is wrong. Stand up reach in cooler will have fluctuation in temperature when lights flicker. PIC stated that equipment has been replaced since being permitted. Generator may not be able to keep up with power demands. EHS explained in depth that TCS foods can be held on 4 hour TPHC or stand up reach in cannot be used at all until repaired. Stand up reach in cooler must be able to maintain 41F and below. Repair or replace. EHS will follow up within 3 days. REPEAT 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect date label on shredded lettuce, label stated it was prepared 12/16 but it was prepared 12/17 according to PIC. CDI-PIC voluntarily discarded due to not being able to properly verify day of prep. REPEATFor 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 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 shredded lettuce and sliced tomatoes cooling in flip top portion of preparation unit. Ensure foods are cooled in reach in units where cold air can surround foods to rapidly cool. CDI- PIC voluntarily discarded foods due to missing 4 hour cooling window.
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 . |