|
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 cooked quinoa, coleslaw, sliced brie, and sliced deli meat tray inside RIC above 41F.
CDI- PIC rotates items to back of RIC, which begin rapidly dropping to 41F. PIC states doors repeatedly opened for morning prep as likely cause. EHS advises PIC not to overfill RIC’s, keep doors closed as often as possible, and utilize lowboys for cold holding as needed. (-1.5)
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
|
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 stacked, tightly wrapped foods cooling inside RIC with little change in temperature after 45 minutes.
CDI- Items are unwrapped and spaced apart, which then reach 41F in the required time frame. EHS encourages the PIC to allow containers to remain uncovered while cooling and not to stack cooling items, so that air may circulate and remove heat. (-0)
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 . |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed knives stored in container of 70F water on prep top.
CDI- Employee empties water and renews with boiling water. (-1) |