|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed pizza sauce cooling in the WIC with no change in cooling rate after 40 minutes. PIC stated that the sauce is never heated up during its preparation and is made at room temperature. The cooling rate needed to be in compliance is 0.12. -CDI- PIC transferred sauce into a wide shallow tub and after a full hour it was able to get to a cooling rate of 0.116. After a total of 70 minutes the sauce was able to to reach a cooling rate of 0.15 at 61F. (1.5 pts)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 facility cooling pizza sauce in a large deep plastic tub with a cooling rate of 0. -CDI- PIC transferred the sauce into a wide shallow tub and the sauce was able to cool at an appropriate rate.
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 |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed 2 badly dented cans being stored with other cans that were not damaged. -CDI- PIC removed the damaged cans. (0 pts) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed expired test strips in the dish pit. VERIFICATION REQUIRED*** (0.5 pts) |