|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food handler use glove hands to place raw bison burgers on grill, discard gloves, and don new gloves without a hand wash prior. CDI-EHS provided education and hands were washed and new gloves donned. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pre-cooked brussel sprouts and sliced tomatoes above 41F in an ice bath next to prep unit that had ice water contacting bottom of container. (see temp chart). CDI-PIC voluntarily discarded items.
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
|
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. Observed cut lettuce, diced tomatoes, and canned Alfredo sauce with no cooling rate change after 30 mins due to being in sealed, thick plastic containers. CDI-PIC used tomatoes and lettuce for delivery meals and place the rest on sheet pan to cool back down to 41F and placed Alfredo sauce in metal container. REPEAT. EHS spoke with PIC about placing Alfredo and marinara sauce cans in the WIC prior to prepping to helping with cooling of leftover canned items
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 . |