|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed portioned and wrapped sliced corned beef cooling in walk in cooler. Corned beef had been sliced, portioned, and prepared at 7AM. Corned beef was not meeting cooling parameters. CDI - PIC placed corned been in walk in freezer to rapidly cool to 41F or less. Corned beef was temped at 38F after 20 minutes. PIC has been advised to address cooling methods for sliced deli meats and to avoid wrapping portioned meat in plastic before cooling to 41F or less. -0 points- |
|
28
|
0
|
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 bottle with unknown contents. PIC identified contents to be multipurpose cleaner. CDI - PIC labeled spray bottle with name of contents. -0 points- |
|
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 sliced corned beef, tightly wrapped in plastic, cooling in walk in cooler. Corned beef was moved to walk in freezer after failing to meet cooling parameters. PIC has been advised to adjust cooling methods for sliced deli meats. -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 . |
|
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 build up of food residues on gaskets in salad bar reach in. Recommend higher frequency and more thorough cleaning. -0 points- |