|
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.
Observed large, covered plastic container of Philly meat observed at 44F to 46F. Philly meat was prepared the previous day and placed in the WIC to cool overnight. Meat missed the 6 hour cooling window from 135F to 41F.
CDI - Philly meat was 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 Cooling Food Safely https://youtu.be/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 swiss cheese, whole milk, American cheese, shredded mozzarella held above 41F inside the RIC. PIC stated that items were delivered and placed in the cooler less than 4 hours prior. Ambient of RIC was observed at 44F, observed cooler door hinge damaged and not allowing full closure.
Items placed on ice to rapidly cool.
Observed house made ranch (buttermilk & roasted garlic) at 48F. Placed on Ice bath at 4:40 PM, more ice and water added to rapidly cool ranch.
EHS 3 day verification visit required.
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 . |
|
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 large covered plastic container of Philly meat placed inside the WIC to cool overnight. Item observed at 44F - 46F during the inspection. Did not the 6 hour cooling window.
CDI - Voluntary Discard.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed unwashed avocados with stickers in prep unit for use.
CDI - Avocados removed and properly washed. |