|
33
|
0
|
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 tightly covered Cambro of potato salad cooling in walk in cooler. CDI - Cover was removed from container to allow cold air to circulate in and around potato salad. Potato salad was moved to walk in freezer to rapidly cool to 41F or below. -0 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 . |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in food prep area with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -REPEAT- -1 point- |