|
20
|
1.50
|
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 - Observed shredded chicken holding at 52F at 1:50PM in RIC on MFU. Per PIC, chicken was prepared at the commissary this morning around 8AM. Therefore, chicken did not meet required cooling parameters. - CDI - PIC voluntarily discarded chicken.
*NOTE: Cooling of hot foods on MFU is prohibited per permit conditions. All cooling of hot foods must occur in the WIC or blast chiller at the commissary. Continued noncompliance will result in permit action.
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 . |
|
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 various TCS items holding above 41F in RIC (see temperature chart). Per PIC, items were left out of refrigeration for an extended period of time when loading the truck at the commissary. All refrigeration units with ambient temperatures observed at or below 41F. - CDI - PIC voluntarily discarded RTE items holding above 41F and placed ice on raw animal products to quickly 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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of grill cleaner. - CDI - PIC labeled spray bottle. |
|
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 - Observed shredded chicken cooling in a closed plastic container in RIC on MFU. Only approved methods for cooling of hot foods must occur at the commissary in either the WIC or blast chiller. - CDI - PIC voluntarily discarded chicken.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored on shelving with dry goods such that belongings were on top of dry goods container. Designate an area for employee belongings away from food and food contact surfaces. |