|
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 pinto beans miss cooling parameters after cooling overnight in WIC. Observed pinto beans at 44F, after being cooked yesterday and placed in WIC to cool overnight (over 6 hours). -CDI- PIC voluntarily discarded the beans.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed salsa habanero listed with a date mark for today, 3/2, while PIC stated the salsa was originally cooked/prepared yesterday, 3/1. Food employee stated date mark listed 3/2 because the salsa was portioned into small cups today. -CDI- PIC corrected date mark to reflect the accurate date, 3/1. EHS and PIC discussed proper date marking procedures, wherein the start date must reflect the original cook/preparation date of the food, and this original date must be carried over to portioned cups.
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 |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no time stamp for salsa verde and habanero salsa held on 4-hour TPHC. EHS observed proper procedures for items held on TPHC. -CDI- PIC verified when the salsa was removed from temperature control and properly added a TPHC time stamp. -REPEAT- |
|
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 pinto beans miss cooling parameters after cooling overnight in WIC. Pinto beans were at 44F, stored in large metal pan, covered with lid and stacked with two pans on top of it. -CDI- PIC voluntarily discarded the beans.
-Observed pinto beans, refried beans, and pico cooling in WIC, covered with lid and stacked with pan on top of it. Observed cut lettuce cooling in deep plastic container, covered with plastic lid. -CDI- Because these foods were still within their 4-hour cooling window, PIC uncovered all pans to allow for maximum cold air circulation for efficient cooling. By end of inspection, EHS observed all foods cooling at sufficient rates to reach 41F within 4 hours.
-Observed portioned cups of salsa verde and salsa habanero cooling in small salsa cooler, after being prepped and portioned this morning. -CDI- Because salsa was within its 4 hours cooling window, salsa was moved to WIC for rapid cooling. Do not utilize salsa cooler for cooling foods. Use WIC and/or ice baths for quick cooling.
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 . |