|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in dairy cooler above 41F. Observed ambient air of dairy cooler at 43F. Observed ragu in prep cooler above 41F. Observed items in cold/sandwich prep on Growlers side above 41F. Refer to temperature chart. Per PIC, most items in dairy cooler were received today. -CDI- PIC placed dairy items received today in WIC to cool down and discarded of any items not prepped or received today. PIC placed ragu in freezer to cool down. PIC placed other items in cold/sandwich prep in WIC to cool back down. **REPEAT** **3DAY VERIFICATION REQUIRED** -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 some items slowly cooling in ambient air for extended amounts of time, not meeting cooling parameters. -CDI- EHS educated PIC on moving items to WIC once a certain temperature had been reached and PIC moved items to WIC. -0-
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 |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of wiping cloths in chlorine sanitizer water at 0 ppm. -CDI- PIC corrected concentration to 100ppm. -0.5- |