|
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 multiple pans of shredded pork stacked closely together on speed rack cool 1F in 47 min time span.
CDI - Pans were separated and moved to the coldest area of the WIC for rapid cooling.
Observed tightly wrapped brisket cooling at a rate of 0.13F/min (98F to 94F) in a 29 min time span.
CDI - Brisket was unwrapped and moved to the coldest area inside the WIC.
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
|
0.50
|
In-use utensils: properly stored |
Yes |
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 multiple handless containers used as scoops, submerged in seasonings on dry storage rack near the smoker.
CDI - Scooping containers were removed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster lids missing.
Request that company provide new receptacles or new lids. |