|
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 3 pans of raw chicken measured 44-45F in display cooler. Meat manager stated these items were prepared in the last 2 hours and put into cooler after preparation. Ensure staff uses walk-in cooler to cool TCS foods after preparation. Do not place TCS foods in display cooler or other coolers until it reaches 41F. CDI - Meat manager moved pans of raw chicken to walk-in cooler to continue cooling.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Reach-in cooler used to store online orders is not commercial equipment. Manufacturer’s label states it is a beverage cooler. Also, 2 Ninja blenders in seafood walk-in cooler are not commercial blenders. Equipment must be NSF listed for commercial use. REPEAT |