|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored unclean. CDI- EHS discussed with PIC, PIC removed item to be w/r/s. |
|
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. Observed establishment obtained hot cabinet held on lower prep table shelf. Items in unit temped below 135F. CDI- PIC removed items to be reheated to 165F+. EHS confirmed. Ensure that items maintained in unit are at 135F or above, or maintained on TPHC for 4 hours then discarded.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods including signature egg rolls, cheese sauce, and Alfredo sauce being held in reach-in above 41F. Unit where items are held is opened often, with a temperature log being used as a tool for monitoring unit. CDI- PIC removed items to cool in blast chiller and standing reach-in freezer. *REPEAT* EHS discussed prioritizing food storage in units based on frequency of use.
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 TCS foods cooling ineffectively due to items being held in deep densely packed containers with tight fitted lids, while being maintained in units used at a high frequency. CDI- EHS discussed effective cooling methods with PIC, including the use of ice bags in conjunction with blast chiller or reach-in units used at a lower frequency. PIC removed tight fitting lidding and moved items to blast chiller and reach-in freezer.
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 . |