|
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 Boiled eggs cooling in deep container with tight fitting plastic wrap and a lid. Boiled eggs measured 78-85F. PIC stated they began cooling 1.5 hours ago. Leave cooling TCS foods loosely covered or uncovered. Spread out cooling TCS foods and avoid using deep containers. CDI - Boiled eggs spread out and placed in freezer to continue cooling. REPEAT
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on small table in kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace particle board between 3-compartment sink and dish shelf. Replace with something smooth and non-absorbent. Rusted shelves and rusted cart in walk-in cooler. Replace rusted shelves and cart. REPEAT |