|
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 pico cooling in a WIC unit with plastic over the containers cooling at a rate of 0.067 after 60 minutes after the first recorded temperature. The appropriate cooling rate for TCS prepared at room temperature is 0.12. -CDI- PIC removed the plastic from the pico and placed it in the WIC to be cooled. (0.5 pts)
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 . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one employee without a head covering. -CDI- Hat was procured. (0 pts) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed wet stacked metal containers that were said to be stored as clean and dried. Separate to allow proper air drying. REPEAT** (1 pt) |
|
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 accumulation of debris/residue on the wire shelves in the RIC units. Increase cleaning frequency. REPEAT*** (0.5 pts) |