|
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 pitcher of egg cooling at a rate of 0.067 in lowboy RIC. Facility stated eggs were crack 1 hour prior to inspection. Egg pitcher had plastic wrap fitted around the top opening. -CDI- PIC moved pitcher of eggs into RIF to cool rapidly.
Ensure that Stand up RIF and RIC are utilized to cool, and ensure food is unwrapped during the cooling process.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in the crack in between prep surface and make table. Ensure in use utensils are stored in a manner to maintained as clean when in-use. -CDI- Knife moved to be W/R/S |