|
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 TPHC pre-portioned lettuce & tomato, yogurt bags, and chicken and cheese sandwich bags in RI units that were above 41F prior to being removed from temperature control. Per PIC, establishment preps all TPHC founds and then cools foods in RI and not WIC. CDI-PIC stuck all foods into WIF to rapidly cool. EHS discussed with PIC about leaving uncovered foods and cooling in WIC to reach 41F prior to cold holding TPHC foods prior to their removal from temperature control.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed minor torn gaskets in the top left corner of hotbox doors on the hotbox unit to the far left facing the serving line and the far left inside the kitchen. Temperatures unaffected. |