|
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 Caesar salads cooling in plastic single-service containers with lids tightly closed, in reach-in cooler. Walk-in coolers are most efficient at cooling. To maximize cooling rates, food should be uncovered. -CDI- PIC moved Caesar salad to walk-in freezer for rapid cooling. By end of inspection, EHS observed salads reach 41F.
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 |
No |
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 boxes of food stored on the floor in the walk-in freezer. Ensure all food is stored at least 6 inches above the floor. |