|
33
|
0
|
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 diced tomatoes cooling in large plastic container, tightly covered with lid and stored in low reach-in cooler. Tomatoes were observed at 44F, with 30 minutes left to reach 41F from ambient cooling (4 hours total; 3.5 hours passed). -CDI- PIC moved tomatoes into WIC for rapid cooling. By end of 4 hour cooling window, EHS observed tomatoes at 41F. EHS and PIC discussed efficient cooling methods, such as using the WIC or freezer, thin/shallow metal pans, and uncovered.
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 . |
|
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 wiping cloths in less 100ppm quat sanitizer solution. -CDI- PIC replaced sanitizer solution to properly concentrated quat sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed reach-in freezer not functioning during inspection (holding at 30F). -PIC unplugged freezer during inspection to prevent employees from utilizing it. |