|
20
|
0
|
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. Observed guacamole cooling covered in pan at 45 degrees F and cheese in deep tightly covered container recently prepared at 50 degrees F at 10:19. At 10:57 cheese remained at 50 degrees F and guacamole was at 44 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, guacamole relocated ice bath and cheese covers removed to place in shallow container to rapidly cool. Repeat.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 guacamole cooling covered in pan at 45 degrees F and cheese in deep tightly covered container recently prepared at 50 degrees F at 10:19. At 10:57 cheese remained at 50 degrees F and guacamole was at 44 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, guacamole relocated ice bath and cheese covers removed to place in shallow container to rapidly cool. Repeat.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed wet stacking in dish area. Observed utensils and equipment stored in pans that were collecting debris. Repeat. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning on non food contact surfaces throughout including shelving throughout, inside reach in prep refrigerators. Repeat. |