|
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 raw shrimp cooling in prep top unit that just went through the thawing process under running water (see temp chart). CDI-PIC moved raw shrimp to rapidly cool in WIC. EHS spoke with PIC about placing raw foods undergoing thawing back into WIC if above 41F for more than 4 hours. 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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed the top 20% portion of a bag of crab legs thawing under running water that were not completely submerged. CDI-PIC added more water to completely submerge thawing crab legs. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed sink and surface sanitizing solution, but facility had quat testing strips for sanitizer. EHS tested solution and got 700 ppm and left a few test strips behind for facility. VR within 10 days to check for facility’s sink and surface testing strips. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with broken, right top-side lid and small rusted holes on the sides of the dumpster and trash dumpster with broken, left top-side lid. PIC stated that he would contact waste management company. |