|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units and cold drawers above 41F. Observed ambient air of prep unit #1 at 37F. Observed housemade whipped topping on tres leches cakes in display units at 47F. Observed ambient air of unit at 47F. Observed housemade salsas containing TCS ingredients in prep units between 47-58F. Refer to temperature charts. -CDI- PIC voluntarily discarded of tres leches and placed other items in WIC or freezer to cool back down. PIC lowered temperature of display unit and temperature was at 41F at end of inspection. -1.5-
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 |
Yes
|
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 items cooling at a low rate or with no change in temperature. Observed shredded lettuce cooling in WIC in tightly packed plastic container, raw meats cooling in ice bath with lids in ambient air. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed lettuce on ice bath to facilitate rapid cooling. **REPEAT** -0.5-
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 . |