|
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 Gravy was cooling in deep container with lid on it in upright cooler. When cooling TCS foods, use shallow pans/ice bath/leave containers loosely covered or uncovered. CDI - PIC moved gravy to ice bath to continue cooling.
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
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food stored on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Cut in half avocado in sandwich cooler still had sticker on husk. Wash fruits and vegetables thoroughly before use. Remove sticker during wash process. REPEAT |