|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced tomatoes, cut lettuce, and grilled mushrooms cooling in flip top units and in under-grill drawer. Flip top units and under-grill drawers are not efficient at cooling TCS foods. Use WIC or freezers for rapid cooling. PIC stated foods were prepared this morning (within its 4-hour cooling window). PIC stated there is no additional, pre-cooled prep of the foods, therefore they must be on the line for use. PIC stated sliced tomatoes, cut lettuce, and grilled mushrooms will most likely be fully used within 4-hours (during lunch rush). -CDI- PIC added discard time to foods to ensure they are used or discarded within 4 hours. EHS recommended prepping foods earlier to ensure they are properly cooled to 41F or below, before placing on the line.
-REPEAT-
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed heavy buildup of dust/debris along shelves above prep units, storing clean plates. Observed clean plates stored directly beneath shelves, with visible dust buildup. Increase frequency of cleaning. |