|
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 chicken wings in Prep unit at 62F. PIC stated that they were put in the unit 2.5 hours ago and have been pulled out several times since opening. EHS advised PIC that they must be kept 41F or below. PIC stated that they will put them back in the WIC after each order or keep a bag of ice on top of them. CDI PIC put bag of ice on top of them and put them back into the WIC to cool down.
Observed cooked pork and cooked chicken skewers in WIC above 41F. They were both prepped 9/18/23. CDI PIC voluntarily discarded.
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 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 3 covered large tubs of chicken wings and chicken thighs cooling in WIC. PIC stated that these were prepped 2 hours ago. EHS advised to uncovered tubs until cooled below 41F. CDI PIC uncovered tubs
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large metal bowl if chicken on floor in WIC. CDI PIC put bowl on a shelf. |