|
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: House packaged guacamole with tomatoes as an ingredient tightly packaged 50.0 F in prep room. PIC states cut fruit and guacamole is cooled and temped before being placed on customer service case. CDI- lids removed and guacamole moved to WIC to cool to 41.0 F or below before being placed for customer service.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Packaged watermelon stored on 3-comp sink drainboard with soiled spoon that had been used to scrape cut cantaloupe. |