|
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 cooked corn, cooked broccoli, and cooked pasta cooling in refrigerated drawer at prep line. CDI - Items were placed on TPHC. PIC has been advised to conduct proper cooling step in walk in cooler prior to placing items in flip top coolers or refrigerated drawers or to reduce the amount of prep time for items. -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 . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for high temperature dish machine not functioning. CDI - PIC was able to obtain new battery. PIC has been advised to conduct frequent checks of high temperature dish machine using max/min thermometer. -0 points- |