|
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 carne asada and rice holding above 41F in cooler drawers due to being next to pork cooling in this unit. Also observed housemade aceite rojo (chili oil sauce) holding at 74F sitting on prep table. - CDI - PIC removed pork to freezer to continue cooling. PIC placed aceite rojo on TPHC and labeled item to be discarded after 4 hours (at 7PM). EHS provided printed TPHC procedures form to PIC.
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 - REPEAT - Observed pork holding above 50F while cooling in cooler drawers on MFU. Per permit conditions, cooling of hot foods is prohibited on MFU. PIC stated pork was cooked over two hours prior at the commissary. Ensure all TCS items are allowed to cool to 41F or below at the commissary prior to placement on MFU. - CDI - PIC placed item in lowboy freezer to quickly cool.
*NOTE: Permit action will be taken if cooling of hot foods continues to occur on MFU.
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 . |