|
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 cut lettuce cooling too slowly in WIC. Observed cut lettuce, prepped this morning, at 51F after cooling in WIC for 3.5 hours, per PIC and time stamp. Observed lettuce in large plastic containers, covered tightly with lids and stacked. -CDI- Because lettuce was within its 4-hour cooling window, PIC immediately added ice to both containers to rapidly cool. EHS observed lettuce cool to 39F within 10 minutes.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed slight dark buildup on wall behind dish machine. Increase frequency of cleaning to prevent dark appearance on wall. |