|
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 food items in WIC (lasagna, pizzas, carrots) cooling underneath a rack cover and, in the case of lasagna, covered by a lid. Items were observed cooling minimally . CDI - PIC removed covers and lids to improve cooling rate. EHS provided cooling charts for ambient and two step cooling to establishment.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed unused equipment (slicer, grinder) stored in corner of dry storage/break area, exposed to dust and facility contamination. Per conversation with staff and PIC, unused equipment is to be removed from facility in the near future. Should equipment remain, it shall be stored covered or otherwise protected from dust. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food items (coffee creamer, protein powder, bottled drinks, etc.) stored above food held for resale (sealed boxed apple slices, frozen veggies) in WIC and walk in freezer. CDI - Food employee and EHS rotated employee food items to prevent potential contamination (EHS moved frozen employee items down, employee removed food held for resale from below employee storage. |