|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 facility sliced meats in customer gran-n-go display case w/ temperature of 44-47F. Per PIC, once the chubs are sliced at room temperature , they are packed in the plastic sleeves and placed directly into the grab-in-go display case. Recommend placing sliced meats in WIC or WIFreezer with plastic sleeves slightly open for rapid cooling before being placed in display case; display case is best at maintain temperature.-CDI- Facility sliced meats prepares 2 hrs prior; PIC placed sliced meat in WIF freezer for rapid cooling; cooling achieved.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.Observed not in use single service/se articled not being kept in original protective packaging throughout facility. |