|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large container of cooked tomatoes measured 50F in freezer. Tomatoes began cooling yesterday. 2 large containers of cooked tomatillos in freezer measured 50-54F and began cooling at 7am. Use shallow pans or ice bath with frequent stirring to cool TCS foods after cooking. CDI - Cooked tomatoes discarded. Tomatillos moved to ice bath to continue cooling.
0 pts.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsas and milk in small sandwich cooler measured 60-61F. Cooler was accidentally unplugged. CDI - PIC discarded TCS foods in cooler. REPEAT
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 Cooked tomatoes and cooked tomatillos were cooling in deep containers with lids on containers in freezer. Use shallow pans with food uncovered, or use ice bath with frequent stirring to cool TCS foods after preparation. CDI - Cooked tomatoes discarded and tomatillos moved to ice bath.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed at bar area. Ensure pest control company continues to treat establishment. Establishment showed EHS invoice for pest control visit in August. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some bus tubs and food pans stored as clean were still wet and nested on top of each other. Allow utensils to adequately air dry before nesting or stacking. 0 pts. |