|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pot of green beans measured 54F and pot of mashed potatoes measured 63F in upright coolers from yesterday. TCS foods must cool within the proper cooling time and temperature parameters. Ensure large batches of TCS foods are cooled in shallow/thin pans, or cool the whole batch using an ice wand/ice bath. CDI - PIC discarded green beans and mashed potatoes.
For more information please visit: www.mecknc.gov/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://youtu.be/P6x8b1ZVOxU . |
|
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 Green beans and mashed potatoes were cooled in large pots in upright coolers overnight and still measured 50-64F. Use ice wand/ice bath, or split into smaller portions in shallow pans to facilitate cooling. CDI - PIC discarded mashed potatoes and green beans. 0 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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Sticky fly trap above dish machine needs to be discarded as it has lots of small flies on it. 0 pts. |
|
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. Torn gasket and rusted shelves in upright cooler. Also, dish machine is not reaching final rinse temperature, but PIC states they have not used it and are washing, rinsing and sanitizing all utensils and food-contact equipment in 3-compartment sink. 0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath cooking equipment and clean walls throughout, especially in prep areas and in dish room. REPEAT |