|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 kale slaw miss cooling parameters after being prepped at room temperature this morning. Observed two containers of kale slaw at 43F at 11:20am in the WIC, with the prep time listed at 6:43am today. Because the slaw has been cooling from ambient for over 4 hours, the slaw missed the cooling parameters. -CDI- PIC voluntarily discarded the slaw. -REPEAT-
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed Mac and cheese holding at 128F in hot holding cabinet. -CDI- PIC voluntarily discarded the Mac and cheese.
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
|
1
|
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 - REPEAT-
- Observed kale slaw cooling too slowly in the WIC. Observed slaw at 43F after cooling from ambient for over 4 hours. Observed slaw stored in metal pan, covered with lid. -CDI- PIC voluntarily discarded the slaw.
- Observed multiple containers of slurry chicken cooling in prep unit lowboy, stacked and covered with lids. Observed slurry chicken at 54F, after being prepped this morning at ambient temperature. -CDI- PIC moved slurry chicken to WIF for rapid cooling. EHS and PIC discussed how lowboy units are not efficient at cooling and how stacking containers with lids can inhibit the cooling process.
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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. -Observed WIF with visible buildup of ice below fan. Observed WIF ambient temperature at 49F during inspection and ice visibly melting. PIC stated defrost mode in WIF may be malfunctioning. EHS observed all food (not actively cooling) in WIF properly frozen. -PIC called for WIF repair. EHS will follow-up to ensure WIF is holding temperature properly. -REPEAT- |