|
33
|
0
|
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 yogurt bags present in the Stand Up RIC cooling at a rate of 0.08. Yogurt bags were packed this morning in ambient air and brought into the Stand up RIC to cool back down before going out for lunch service. Yogurt bags were individually packaged and placed together in a crate to cool. Ensure that yogurts are cooled with the ability for cold air to move around them. -CDI- Yogurt bags were moved into the WIC and completed the cooling process by the end of the 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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoops with handles present in the food in both the salt, and sugar containers. Ensure that scoop handles are not in direct contact with the food. |