|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed more than 200ppm chlorine solution in sanitizer bucket. CDI-PIC diluted to 100ppm chlorine sanitizer. |
|
33
|
0.50
|
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 a large container of marinated chicken cooling in walk in cooler with lid on in walk in cooler, pad Thai noodles in water cooling with plastic wrap and lid in walk in cooler, and pooled liquid eggs cooling in flip top cooler. Items were observed not cooling at an affective cooling rate (see temperature chart). CDI-PIC removed lid and plastic wrap from marinated chicken and pad thai noodles and placed pooled liquid eggs in walk in freezer 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 . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed very dusty air vents in walk in cooler and in need of cleaning. |