|
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 shrimp tempura cooling too slowly in flip top. Tempura was cooked 3.5 hours ago and immediately placed in flip top for cooling. Tempura was initially recorded at 46F. Observed cooked carrots cooling too slowly at ambient temperature on prep table in large containers. At 2:35, carrots were at 135F. After 30 minutes, carrots were at 120F. Observed large, deep plastic container of pasta cooling in the WIC covered with metal tray. -CDI- PIC placed shrimp tempura in reach-in freezer for rapid cooling to 41F or below. After 30 minutes, tempura was at 39F. PIC placed cooked carrots in WIC for proper cooling. PIC separated pasta into smaller, thinner portions for cooling in WIC, uncovered.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop stored directly in contact with flour. Observed bowl used as scoop stored directly in rice. -CDI- PIC removed handle from food. EHS advised using scoop with handle in rice instead of bowl. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple metal trays stored as clean. -CDI- PIC moved items to dish machine for proper washing, rinsing, sanitizing, and air drying. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.-Observed fan, used to dry washed mushrooms, stored directly above food with visible accumulation of dust and debris. EHS advised PIC to thoroughly clean and sanitize fan. |