|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes and shredded lettuce to be overfilled past the refrigeration line in the service counter opentop refrigerator with the parts extending out past the refrigeration line being at 43-45F.
CDI - PIC split the shredded lettuce and sliced tomatoes into 2 containers and placed them into the blast chiller 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 a deep plastic cambro of shredded lettuce cooling at a rate of 0.0 degree/min in the WIC. Container was noted with the lid off but was too deep, not allowing for cold air to flow around the middle and bottom layers of the lettuce. REPEAT.
CDI - PIC changed container to a shallow metal insert container and placed into the blast chiller to rapidly cool.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed 2 in use wiping cloth buckets to have a 0ppm sink and surface solution at the time of the inspection.
CDI - PIC emptied both buckets and refilled with a properly concentrated 700ppm solution. |