|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed prepared salads first cooling in RIC and then moved to the WIC only drop one degree from 9:46am to 10:14am. Salads were not cooling correctly. -CDI- PIC opened the lids for the salads and placed them in the WIF to quickly cool. Salads reached 39F by 10:36am. Due to correction, no points deducted. (0 pts)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 salads cooling in seal plastic containers in the WIC. -CDI- PIC opened the lids for the salads to allow proper airflow and placed them into the WIF. (0.5 pts)
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 2 buckets with wiping cloths holding in quat sanitizer with a concentration or less than 50ppm. -CDI- PIC replaced the quat sanitizer with new solution at 200ppm. REPEAT*** (1 pt) |