|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed coleslaw that was prepared at ambient temperature cooling at 53F in a 3 door RIC adjacent to the 3 compartment sink. After an hour of cooling there was no change in temperature. Also observed prepared salad cooling in a RIC by the canned goods at 43F. After an hour there was no change in temperature. Coleslaw and salad were not cooling correctly. -CDI- PIC placed the coleslaw in a shallow container to allow proper cooling. (1.5 pts)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 coleslaw cooling in a large deep plastic container with no change in temperature after an hour. Also observed prepared salad cooling in a large plastic container with the lid on with no change in temperature after an hour. REPEAT*** (1 pt)
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
|
1
|
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 cloths being stored in chlorine sanitizer solution at less than 50ppm. -CDI- PIC replaced the old solution with new solution at 50ppm. REPEAT*** (1 pt) |