|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one plastic container of thawing commercially sealed perch above unwashed boxes of whole tomatoes and cucumbers. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler rinse off container with 3 compartment sink sprayer and left container at 3 compartment sink and headed to cook line without discarding gloves. CDI-EHS informed PIC and PIC provided education. Gloves discarded and hands were washed prior to donning new gloves. |
|
33
|
1
|
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 three containers of cooked chicken slowly cooling in wrapped tightly in plastic in metal containers in RIC next to grill at 65F, 57F that was placed into reach in cooler 2 hours prior to recording temperature. CDI-PIC moved items to WIF and items dropped 20F/80mins and reached temperature of 47F, 39F. Ensure all items are cooling in walk in cooler or walk in freezer and are in vented containers. 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 . |