|
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 stacked, bagged, and portioned pasta cooling in walk in cooler. Observed soup cooling in ice bath without active stirring. CDI - Pasta was unstacked in single layer to facilitate proper cooling. PIC has been advised to allow pasta to cool to 41F or less prior to portioning and bagging. PIC was instructed to use spoon or mixing device to conduct active stirring of soup while in ice bath -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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored on floor of walk in freezer. -0 points- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing bracelets, watches, and rings. Remove while prepping food. -REPEAT- -1 point- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocado stored in flip top cooler with produce stickers still attached. Wash avocado prior to use making sure to remove produce stickers and sticker residues. -0 points- |