|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee observed washing and rinsing dishes, but did not place them in sanitizer solution before putting them on the shelf. Employees must sanitize utensils after cleaning. Ensure staff place utensils in sanitizer solution for at least 1 minute before putting on shelf to air dry. CDI - Employee educated and he placed utensils in sanitizer.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Black bean and corn salad cooling in deep containers in upright cooler, in drawer of sandwich cooler, and in walk-in cooler. Deep pan of corn cooling in walk-in cooler as well. Pans also had tight fitting lids. Use shallow pans, leave TCS food loosely covered or uncovered, and always use walk-in cooler or freezer to cool TCS foods that rise above 41F after preparation. CDI - Employees moved products that were in deep pans to oven trays. Oven trays were left uncovered and placed in the walk-in cooler.
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 . |