|
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 crab mix and raw chicken cooling from being out of refrigeration due to preparation at open stated by PIC. EHS observed no change in temperature after 13 minutes and items were observed tightly covered with plastic wrap. CDI - PIC vented items to quickly cool. (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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels being used for food storage for items such as spring mix and cilantro. EHS advised to remove paper towels from use. (0) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without proper hair restraint. EHS reviewed policy with PIC and advised all employees don hair restraint when actively preparing food. (0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of sanitizer holding in use wiping cloths by the make line under 100ppm. Manufacturer instructions state 200ppm required for proper sanitation. CDI - PIC removed buckets and instructed food employee to make a new bucket at 200ppm. (0.5) |