|
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 recently prepared cut fruit inefficiently cooling > 30 minutes due to being covered in sealed plastic packaging. See temperature chart. CDI - Food handler instructed to leave products uncovered to allow for proper air flow. -0.5-
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. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf.
4-502.11(B) Provide accurately calibrated thermometers. - Pf. Food employee present stated that they use a dial thermometer to temp cut fruits. A thin probe thermometer was accessible, however, the device was discovered to be non functional. CDI - New operable thin probe thermometer was found and verified by EHS. -0-
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food handler cutting cantaloupe with intact sticker on skin. CDI - Food handler coached on removing stickers as part of proper washing procedures. -0- |