|
33
|
1
|
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 covered speed rack of blanched fries cooling at ambient air. PIC stated they were blanch at 10:30AM. Temperature of blanch fries were observed at 102F at 11:20AM and 96F at 12:20PM with cooling rate of 0.2. PIC moved speed rack of blanched fries into WIF to meet cooling parameters and uncovered speed rack.
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
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed tall RI with ambient air of 56F. PIC removed raw chicken wings which were at 38F stored inside and placed them in WIC and another in ice bath to be quickly used for orders. . PIC stated workorder has been placed. VR for tall RI. August 5th. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed pooling water in WIC with food debris. Increase frequency of cleaning. |