|
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 cabbage mix, pickled onions(hot brine), diced tomatoes cooling from being prepared for catering order. PIC stated these items would be stored overnight for the delivery the next day. EHS observed inadequate cooling rates during inspection (see temp chart). CDI - PIC removed items from WIC, spread the items on sheet pans and vented lids to cool quickly. (0.5)
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed six containers of dry spices and goods stored in use at the prep table without labels. CDI - PIC added labels. (0) |