|
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 -Observed cooked potatoes and corn cooling too slowly, at a rate of 0.12 F/min, from 91F to 87F in 33 minutes. The required minimum rate is 0.54 F/min. Observed potatoes and corn cooling at room temperature in large plastic bin, on prep top next to grill/steamers. -CDI- PIC moved potatoes and corn to WIC for rapid cooling. After correction, EHS observed potatoes cooling at sufficient rates.
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
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of salt stored directly on the floor in dry storage. -CDI- PIC raised salt at lease 6 inches above ground. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in WIC. -CDI- PIC moved employee food to bottom shelf of WIC to prevent contamination. -REPEAT- |