|
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 lidded melon platter both a large and a small size cooling at a rate of 0.04 in the WIC. Ensure that the facility is using proper cooling methods from ambient prep such as venting containers and cooling in smaller portion sizes after cutting. -CDI- Containers were vented, food was cooling properly 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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food in the WIC of the produce department with no hair restraint on. Ensure that all food employees working with food are using head coverings. |