|
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 cooling containers of pooled raw eggs in WIC with closed lids. One (1) of three cooling containers was observed cooling at an insufficient rate. CDI - EHS removed lids from egg bins to allow for improved 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 . |
|
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 two buckets of in use wiping cloths: one with concentrated sanitizer, and one with hot soap and water. Soap and water bucket had one (1) wiping cloth in bucket with solution measuring 0 ppm quat. CDI - EHS and PIC discussed proper storage of in use wiping cloths; once used to clean surfaces, wiping cloths shall be placed in concentrated sanitizer or rotated to used linens. PIC rotated wiping cloth in soap and water bucket to sanitizer bucket. |