|
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 cut cantaloup cooling in large plastic container tightly covered with lid holding above 41F inside of grab and go holding unit. Unable to get second cooling temperature after final cooling method correction due to employee leaving cantaloup out on counter until end of inspection, repackaged in metal container and tightly wrapped with plastic wrap. Ensure foods are cooled to 41F in walk in cooler with lids removed before packaging and placing into grab and go unit. CDI- PlC intervened and educated employee on why cooling foods cannot be covered, had employee remove plastic wrap and cantaloup was moved to walk in cooler to cool. REPEAT
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 . |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing fruits and vegetables with jewelry on wrist. CDI- PIC had employees remove wrist jewelry. |