|
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 covered and stacked containers of sliced tomatoes and tuna salad cooling in walk in cooler. Both items failed to meet proper cooling parameters by only reducing approximately 0.1F per minute. CDI - Items were uncovered and unstacked to allow cool air to circulate in and around food. Both items met correct cooling standards after corrections were made. After 20 additional minutes sliced tomatoes were 41F and tuna salad was 48F. PIC has been instructed on proper cooling methods for room temperature prepared foods. -1.5 points-
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
|
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 stacked and covered containers of tuna salad and sliced tomatoes cooling in walk in cooler. Items failed to meet proper cooling parameters. CDI - Items were uncovered and unstacked to aid in the cooling process. PIC has been instructed on proper cooling methods for room temperature prepared foods. -0 points-
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 . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee manually washing dishes at three compartment sink with a was solution of 79F. CDI - Hot water was added to wash solution increasing temperature to 114F. -0 points- |