|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F in refrigeration units. Refer to temperature observation chart. From discussion with PIC, it was revealed that the foods were filled in the prep top between 6:30-7:00 am and its lid was kept open during lunch services. Unit verified to be in good repair with ambient air temperature recorded between 40-41 F. CDI - Foods voluntarily discarded due to being > 41 F more than 4 hours. PIC states that he will place a request for maintenance to lower the unit’s thermostat. -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 recently prepared lettuce mix cooling tightly covered in plastic wrap in the upright reach-in unit. CDI - It’s container was vented and transferred to the blast chiller to cool down. -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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler door unable to self close due to issues with it’s piston. Repair. -0- |