|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Shredded cheese measured 50-52F in bottom of pizza cooler at 1:30pm. PIC stated it was finished cutting at 1pm. Cheese checked again at 2:30pm and it still measured 50-52F. CDI - PIC moved cheese pans to freezer and took lids off pans. She will check the temperature again in 30 minutes and if it hasn’t dropped significantly will move the cheese to more shallow pans and place back in freezer. PIC will discard cheese if it doesn’t reach 41F by 5pm. 0 pts. |
|
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 Shredded mozzarella cheese measured 50-52F in bottom of pizza cooler. PIC stated it was finished cutting around 1pm. Also, cut lettuce in bottom of sandwich cooler measured 60F. PIC stated it was also finished cutting around 1pm. Use shallow pans, freezer or ice bath to cool TCS foods after preparation. CDI - Cheese moved to freezer unit and lids removed. Ice was added to lettuce and it measured 38F by end of inspection.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some wall damage in areas of kitchen, especially behind pizza cooler and under breaker box. 0 pts. |