|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in RI unit above 41F. Refer to temperature chart. Observed ambient air of unit at 41F on top of unit and 47F in middle section of unit. -CDI- PIC voluntarily discarded of items above 41F. Repair person arrived at time of visit and unit had lowered to 46F at end of visit. **3 DAY VERIFICATION REQUIRED** -1.5-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
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 cut tomatoes and lettuce and pasta salad prepared today cooling at low rates. Items were found cooling in RICs with lids/plastic wraps and in plastic containers. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic covering to facilitate rapid cooling. **REPEAT** -0.5-
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 |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 10 and 0ppm chlorine sanitizer. -CDI- PIC replenished supply to 100ppm chlorine sanitizer. **REPEAT** -0.5- |