|
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. Pan of chicharron measured 78F in upright freezer. PIC stated it began cooling 2 hours ago. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - PIC reheated chicharron to above 165F to restart cooling process. Also, pan of chorizo and potatoes measured 55F in small sandwich cooler. PIC stated it began cooling last night. CDI - PIC discarded chorizo and potatoes. 0 pts.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ground beef measured 125-140F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated ground beef to above 165F. 0 pts.
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 . |
|
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 Red salsa and green salsa were both 46F and 52F in upright cooler. Also, picadillo de res was 47F in other upright cooler. PIC stated salsas were out while employees were portioning them earlier, and the picadillo de res was reheated and the leftover was put back in upright cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to ice bath to cool quickly.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) Red salsa in upright cooler had prep date label of 8-9 and had not yet been discarded. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded salsa. No increase in severity from last inspection so kept at half credit. REPEAT
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 . |
|
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 Chorizo and potatoes were cooled in deep pan with lid in bottom of small sandwich cooler. Chicharron was cooling in deep pan with lid in upright freezer. Use shallow pans that are uncovered or loosely covered and place in freezer, or use ice bath with frequent stirring to cool TCS foods quickly. CDI - Chorizo and potatoes were discarded. Chicharron was reheated to restart cooling process in an ice bath. Establishment must limit amount of TCS foods that are cooled in establishment or a blast chiller or walk-in cooler will be required.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of pans and containers on clean dish shelf were stacked up while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT |