|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of hand sanitizer stored on a tray on the top spot of a rolling rack with fruits that are to be cut and use for consumers stored on tray as below, allowing for potential contamination.
CDI - Hand sanitizer removed as PIC was unsure why it was even in the prep room. |
|
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 a container of cut melon and a container of fruit salad to be cooling at a rate of .016 degrees/min and .022 degrees/min, respectively. Both items were observed to have tight fitting plastic lids on which restricts cold air flow from properly cooling down the product. The fruit salad container was also observed to be deep/densely packed with fruit.
CDI - PIC removed lids and placed onto sheet pans to allow for adequate air flow around the product.
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 . |