|
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 sweet cream in WIC being cooled after being prepared at ambient with no change in temperature after an hour. Cream was in a covered plastic container and had not been stirred. CDI - PIC had employee stir cream and vented container to allow for quicker cooling.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a solution of 50ppm quat during inspection. Sanitizer is properly concentrated coming out of the dispenser and cloths are pre soaked before being placed in solution. EHS recommends deeper containers or more frequent changing. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans being stored as cleaned wet stacked together during inspection. CDI -PIC unstacked pans to allow for air drying. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpster and recycling receptacles uncovered during inspection. EHS advised PIC to keep lids closed to avoid attracting pests. |