|
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 metal containers of tomato’s in the WIC with plastic wrap over top of them cooling at a rate of 0.06. Tomatoes had 30 mins left in their cooling window. -CDI- PIC moved the tomatoes to the WIF and vented the pans. Tomatoes cooled to 41F and below by the end of the 30 minute window.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked plastic containers on the clean dish rack, ensure that containers are air dried prior to being stacked together. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of debris and residue present on the exterior portion of the stand up RIF adjacent to the dish machine as well as food debris present on the bottom of the lowboy RIC next to the fryers. Ensure that non-food contact surfaces are cleaned and maintained as clean. |