|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility without variance letter for non-TCS pizza and breadstick sauce. VR within 10 days to check for North Carolina variance letter for pizza and breadstick sauce. REPEAT. |
|
33
|
0
|
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 pepperoni with no cooling rate change in prep top after 40 mins. CDI-PIC moved item to RIC to cool down.
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 . |