|
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 prepped salads wrapped with plastic and brisket wrappped in foil slowly cooling that was placed with brisket already in WIC. CDI-PIC removed plastic wrap to salads and spread out brisket on sheet pan to increase cooling rate.
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 |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop and tongs that have fell into mac and cheese and fry containers on serving makeline. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed sanitizing dispensing system that dispensed 0 ppm sink and surface sanitizer. Facility has been manually mixing sanitizer and made sanitizer at 272 ppm. PIC stated that dispensing system has been serviced multiple times since previous inspection. PIC stated ecolab to be called again to make repair for dispensing system. REPEAT. |