|
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 slaw prepped today that dropped 4F in one hour and Cajun cream 28F in one hour (see temp chart). Both items had plastic lids and in medium to large sized plastic containers slowing down their cooling rates. CDI-PIC removed lids and added ice wand to Cajun cream to increase speed of cooling.
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/P6x8b1ZVOx |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips after facility had a one to one replacement of dish machine prior to inspection earlier that day. PIC showed picture to EHS from GM of chlorine test strips given by ecolab, however they were not in the facility during the inspection and in the GMs car. CDI-PIC ordered additional test strips that would arrive the next day with the facilities food order, machine tested at 100 ppm. |