|
20
|
1.50
|
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 chorizo holding above 70F while cooling in flip top portion of prep unit since 9AM per PIC (see temperature chart). - CDI - PIC voluntarily discarded chorizo.
*NOTE: Cooling of hot foods is prohibited on MFU per permit conditions. Do not cool hot foods on MFU. All cooling of hot foods must occur at commissary. Foods cooked on MFU must be hot held or prepared for immediate service.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle ‘degreaser.’ |
|
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 chorizo cooling in flip top portion of prep unit on MFU. Cooling of hot foods must occur in WIC or blast chiller at commissary. Do not cool hot foods on MFU. - CDI - PIC voluntarily discarded chorizo.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed three containers of beef stew thawing at ambient temperature in three compartment sink. Approved thawing methods on MFU include thawing under refrigeration or during the cooking process. Thawing under running water in a prep sink may occur only at the commissary. Do not thaw any products at ambient temperature. - CDI - PIC moved items to lowboy to continue thawing under refrigeration. |