|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee contaminated hands at hand sink faucets after washing. CDI- correction, discussion, and hands properly washed without re-contamination. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Pans of rice stored in oven at 100.0 F. CDI- voluntarily discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 : Portioned bags of cheddar blend cooling tightly stacked in closed bags 47.0 F. Sautéed mushrooms cooling tightly covered in WIC 60.0 F. Diced sweet potatoes in portioned bags tightly stacked and cooling in cold drawer 56.0 F. Queso fresco cooling in prep top 45.0 F. CDI- mushrooms uncovered, cheddar blend bags opened and contents spread out in shallow pan in WIC, sweet potatoes moved to WIC placed on ice, cooled to 50.0 F within 15 minutes. Queso fresco cooled to 40.0 F within 30 min.
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 . |