|
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 - Shredded Lettuce, Salad, Sliced Ham and Sliced Turkey prepped this morning above 41F, see temp chart for details. *CDI - PIC placed sliced deli meats into RIF to improve cooling rate and voluntarily discarded Shredded Lettuce and Salad as they were past the 4 hour cooling parameters.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Provolone and Sliced American Cheese above 41F in Sandwich Flip Top Unit and Grilled Onions above 41F in WIC. PIC stated onions were taken out of WIC to supply some for the Grill before being placed back into WIC. *CDI - PIC removed suran wrap cover from Grilled onions for improved cooling method and placed cheeses into Flip Top Lowboy to cool product to 41F or less.
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 |
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 - Shredded Lettuce, Salad, Sliced Ham and Sliced Turkey prepped this morning above 41F, see temp chart for details. *CDI - PIC placed sliced deli meats into RIF to improve cooling rate and voluntarily discarded Shredded Lettuce and Salad.
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 . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - All 4 employees engaged in food prep without the use of a proper hair restraint. |