|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed boiled turkey between 42-43F, housemade spicy ranch at 45F, cut lettuce at 45F, sliced cheeses between 42-45F and raw turkey at 43F. -CDI- PIC placed items in WIC or freezer to cool back down. -0-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 4 containers of cut lettuce prepared today cooling in WIC with lids and plastic coverings at a low rate. Observed 3F change in veggie burger mix prepared today. Items were found cooling in bus tub, tightly packed with no active stirring. CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items on sheet trays to facilitate rapid cooling. **REPEAT** -1-
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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados and limes. -CDI- PIC removed. -0- |
|
44
|
1
|
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 with dishes stored as clean. -CDI- PIC unstacked items to allow them to properly air dry. **REPEAT** -1- |