|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee water bottle observed on top of clean oven trays on clean dish rack. Store employee drinks separately from clean utensils, such as a low shelf. REPEAT |
|
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 Mashed potatoes were cooling in walk-in cooler in deep pan at beginning of inspection. Some other TCS foods that were cooked today were cooling in refrigeration units on the line. Use walk-in cooler to rapidly cool TCS foods. Use shallow pans if using walk-in cooler to cool and leave the food loosely covered or uncovered. CDI - PIC moved warm TCS foods on line to walk-in cooler and spread out the potatoes on to a sheet pan 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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Apples in prep top cooler still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. CDI - PIC re-washed apples and took stickers off. 0 pts. |