|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: found bean salad and antipasti in deli case above 41.0 F. Voluntarily discarded. Return visit within 3 days to check functionality of cold case.
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: Boiled eggs cooling in prep top above 41.0 F after 2.5 hours. RTE Breaded chicken in high volume in large bags 48.0 F cooling. Tubs of shaved mozz 48.0 F cooling covered and in dense packed volume. CDI- mozz removed from tubs and placed in shallow pans in freezer. Breaded chicken placed on sheet trays in WIC, dropped to 41-43 F within 20 minutes. Boiled eggs 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |