|
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 two containers of shredded grilled chicken used for soups that were bagged in plastic and slowly cooling in lowboy under soup unit that was prepped at 10:08 AM. CDI-PIC moved opened bags of chicken and spread it thin on pan in WIC to rapidly cool to avoid going over the 4 hour cooling mark. Chicken reached 37F-41F.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken taken out of the WIF and stored on the ground while food handlers were opening boxes and setting bags of chicken to RIC to thaw. PIC educated food handlers and placed unopened boxes on a moveable cart. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on the outside of multiple, large metal pans and moderate build up on shelving inside reach in cooler next to breading station. REPEAT. |