|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Sliced American and mozzarella cheese, turkey, pulled pork, sliced tomatoes, and shredded lettuce above 41F and cooling in the prep top units. All foods reached 41F or below after 50 minutes, except the sliced mozzarella, which dropped 3F. CDI-Mozzarella was moved to WIC to cool. Repeat, but points not escalated due to only one item that did not achieve proper cooling rate.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 dry storage shelving for canned products with moderate debris and rust buildup on the grates and the front portions of the shelving. |