|
20
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed garlic sauce made from fresh garlic, oil, and liquid from canned garbanzo beans cooling a rate not sufficient to reach 41F in 4 hours. CDI PIC changed methods
Repeat
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
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 TCS garlic sauce (fresh raw garlic, canned garbanzo beans liquid, oil) cooling in large, plastic, deep well containers with lid secured. Item not cooling at a rate sufficient to achieve 41F in 4 hours. CDI PIC changed method
Repeat
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed facility utilizing EHS suggesting to store on side to dry, however, containers are still stacked in a way to not allow air flow and were wet nesting. Ensure to store in a manner that there is air space between containers to allow for air flow and proper air drying. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 build up and residue on inside of multiple RICs throughout facility. Clean with more frequency. |