|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown contents. PIC identified contents to be sanitizer. CDI - PIC labeled spray bottles with name of contents. -1 point- |
|
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 bucket of pasta sauce cooling in ice bath without active stirring. Observed tightly wrapped container of cooked pasta and sauce cooling in walk in cooler. CDI - Spoon was added to bucket of pasta sauce to facilitate active cooling. Pasta was unwrapped to allow cold air to circulate in and around pasta. -0.5 points-
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 . |