|
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 deep containers of habanada soup and lobster bisque soup in deep container and covered with parchment paper in the reach in cooler. CDI - PIC removed and placed containers into an ice bath. Since the lobster bisque was so thick the PIC decrease the amount and placed in another container to rapidly cool to 41F and below.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the sanitizer wipes in sanitizer at 0ppm. Facility uses tablets. Noticed that the facility places the towel in with the water and quat tablet. CDI - stirred the water and noticed that the tablet was sticking to the towel. Allow the tablet to dissolve prior to placing the towel in the sanitizer to be effective. |