|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed marinara in WIC at 55 F, 5 hours into cooling. CDI - PIC separated marinara into multiple metal pans and moved to WIF. With active stirring, marinara reached below 41 F within 45 min.
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 . |
|
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 marinara cooling in deep, covered plastic containers in WIC at 55 F, 5 hours into cooling. CDI - PIC separated marinara into multiple metal containers and placed them in WIF. With active stirring, marinara reached below 41 F within 45 min. PIC will use shallow, metal, uncovered pans to cool food and incorporate the WIF and active stirring as needed to achieve cooling parameters.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep top. Observed wet wiping cloth stored in bucket of detergent. CDI - wiping cloths were discarded and and detergent was emptied. Detergent will be mixed as needed. |