|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey in upright cooler measured 48-51F. TCS foods in cold holding shall measure 41F or less. PIC stated it was removed from blast chiller and placed in cooler so they would have it for orders and didn't check if it was 41F yet. CDI - PIC moved turkey to blast chiller to cool to 41F. No increase in severity from last inspection so kept at half credit. REPEAT
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 Large container of rice in upright cooler measured 49F. Another container of rice in another upright cooler measured 45F. PIC stated she finished cooking rice at 10AM and cooled it in blast chiller for 3 hours and then placed them in the upright coolers without checking temperature. Use blast chiller to ensure TCS foods reach 41F within 6 hours of cooking. CDI - PIC moved rice back to blast chiller to continue 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 . |