|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 tikka hummus and regular hummus still above 41F after more than 4 hours of cooling. Observed crab cakes at 45F with 30 mins left in cooling window. CDI: tikka/regular hummus was voluntarily discarded, crab cakes were placed in walk in freezer to cool.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 2 containers of pomodoro, and one large container of kimchi with prep dates of 4/9. CDI: items were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed housemade ranch with a discard time of 11pm last night, pesto without a time label, and housemade sauces with a start/end time of 4-9pm which exceeds the 4 hour time limit. CDI: ranch and pesto were voluntarily discarded, time label was corrected for housemade sauces. |
|
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 corn/jalapeño mix cooling at a rate of 0F/min inside prep unit covered in Saran Wrap. Observed sweet potato cooling at a rate of 0.02F/min inside prep top covered in Saran Wrap. Tikka and regular hummus were cooling in prep top covered in Saran Wrap, crab cakes were cooling inside grill drawers. CDI: Sweet potatoes and corn/jalapeño mix were moved to walk in cooler to cool. PIC and EHS discussed cooling methods.
Utilize walk in cooler and walk in freezer for cooling of food items.
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 . |