|
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. Observed TCS rolls fail to have a change in temperature after 35+ minutes. CDI- See item #33. EHS discussed procedures for rapid cooling with PICs.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
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. *REPEAT* EHS discussed placing items held in unit on TPHC due to turnover, and unit unable to maintain temps above 135F over time.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written TPHC procedures in establishment. CDI- EHS went over fillable TPHC form with PIC, sent to confirmed emails to be printed. EHS to also print copy.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 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. Items that would not fit in unit were discarded or placed on emergency TPHC. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |