CRAVN CARIBBEAN MFU

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 bourbon chicken cooling in deep metal pan, proportioned in upright refrigerator. CDI - PIC spread packages out on wire shelf to continue rapid cooling. - 0.5 - 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items stored uncovered in WIF - Maintain items covered. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Jerk chicken hot holding at 130F. CDI - Items were rapidly reheated to 165F before being placed back into hot holding. - 0 - 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner stored above prep unit in MFU. CDI - Spray bottle was removed. - 1 -