|
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 facility was using large plastic bins in reach in to cool cut watermelon. Needs to be cooled in shallow containers in WIC. CDI - The watermelon was moved to shallow containers and placed in the WIC.
Observed cabbage mix in prep coolers at 51 and 52F. CDI - Food had been moved from WIC shortly before which was open to a delivery. CDI - Cabbage mix was placed in blast chiller to cool. Needs to be in temperature before being moved to a prep cooler.
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
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacking to several pans stored as clean near 3 compartment sink. REPEAT. |
|
49
|
1
|
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 build up/debris on several cold holding units throughout kitchen. REPEAT. |