|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 2 large bus bins of cooked marinara sauce to be in the WIC at temperatures of 45F after cooling overnight. PIC stated they have not had it out of the WIC since it was done cooking yesterday between 12-1pm.
CDI - PIC voluntarily discarded both bins of sauce as they have missed the second cooling window.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of grilled chicken breast to be overfilled with the top 4 chicken breasts at temperatures of 43-45F in the opentop across from the stovetop. All chicken breasts below the fill line of the insert container were observed at 39F or less. PIC stated having only just filled the container up within 30 mins. REPEAT.
- Observed a plastic insert container of a garlic and oil mixture to be stored out above the refrigeration level at the pizza station opentop at a temperature of 44F. PIC stated that he had it out to prepare the morning pizzas and it is usually kept in the lowboy portion throughout service.
CDI - PIC moved the out of temperature chicken breasts and the garlic and oil mixture to the WIC to rapidly cool.
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 - Observed 2 large bus bins of cooked marinara sauce to be in the WIC at temperatures of 45F after cooling overnight. PIC stated they have not had it out of the WIC since it was done cooking yesterday between 12-1pm. Sauce was observed to be stored in thick plastic containers, with lids on, and was observed to be approx 6” deep all of which contributed to the product not being able to cool down properly. EHS advised the facility to adjust their process and recommended switching to metal containers, splitting the sauce into additional containers so it is not as deep, introduce active stirring during the cooling process, and to ensure the lids are not placed onto the product while it is still cooling down. REPEAT.
CDI - PIC voluntarily discarded both bins of sauce as they have missed the second cooling window.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the bulk container of flour stored adajcent to the WIC to not be labeled as to its contents. |