|
33
|
0.50
|
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 cut lettuce and sliced tomatoes cooling at a low rate in WIC. Items were found in large plastic containers with lids stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and items were unstacked and lids removed. **REPEAT** -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 . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 walls near fry prep sink, and walls above dry storage area near 3-comp sink and to the right of the 3-comp sink in need of cleaning. Observed soap and paper towel dispenser with dust buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |