|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a covered metal container of raw beef in reach in cooler measure 49F. PIC stated beef was prepared and placed in cooler at 8am, which was exactly 4 hours prior. EHS intervened and allowed PIC to rapidly cool beef. Also observed a container of cooked noodles tightly wrapped in plastic cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed beef in blast chiller to rapidly cool and removed plastic wrap from noodles and placed in walk in cooler to rapidly cool. |
|
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 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 . Observed a covered metal container of raw beef in reach in cooler measure 49F. PIC stated beef was prepared and placed in cooler at 8am, which was exactly 4 hours prior. EHS intervened and allowed PIC to rapidly cool beef. Also observed a container of cooked noodles tightly wrapped in plastic cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed beef in blast chiller to rapidly cool and removed plastic wrap from noodles and placed in walk in cooler to rapidly cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles of oil and soy sauce being stored unlabeled on food storage rack. Label all working bottles of food. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available for measuring concentration level of chlorine sanitizer from dish machine and no test strips for measuring sink and surface sanitizer used for prep counters. VERIFICATION REQUIRED |