GROUNDED IN CHARLOTTE

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 sliced tomatoes that were double stacked and covered with a lid and holding at 47F. There was a zero degree temperature change within 30 minutes. CDI- PIC voluntarily uncovered the tomatoes and moved them to the WIC to quickly cool 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 .

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) Observed sliced turkey deli meat (7/9 prep date) and cooked pork sausage (7/2 prep date) patties held past the 7 day expiration period in the fliptop nearest the hand washing sink. The items were covered and not in use. CDI- PIC voluntarily discarded the food items. 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 .

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 sliced tomatoes cooling in the standing RIC at 47F. The sliced tomatoes were double stacked and covered with a lid. CDI- PIC voluntarily removed the lid and moved the tomatoes to the WIC to quickly cool. 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 .

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 a container of flour and a container of sugar without labels. Ensure the containers are labeled so they are easily identifiable.