FOOD LION #2290 PRODUCE

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 multiple containers of cut honeydew cut cantaloupe and cut watermelon between 43 and 45° cooling from yesterday‘s prep. CDI discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed two display cases with packaged cut watermelon, cantaloupe and honeydew. The island case reveal no temperatures above 41°. The display case showed a top row where all cut watermelon was above 44° CDI discarded spacers designed to push Food to the front away from the cold were removed EHS recommends spacers not be used for TCS food that must remain 41° or less 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 .

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 speed rack and cart with tens of individually packaged cut fruit containers. Most temp were 43 or 44° two bolt containers were 44 to 45° CDI all discarded cooling procedure should require that all packaged cut watermelon, cantaloupe and honeydew must be tempt at 41° or colder prior to ceiling the package. 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 .