|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 corn cooling in the lowboy in large plastic containers, stacked and covered tightly with lids. When TCS foods are cooling in the RIC or lowboy, ensure the containers are uncovered to allow for proper cold air flow. -CDI- Because corn was within its 4-hour cooling timeframe, PIC immediately uncovered corn at start of inspection. By end of inspection, corn was observed cooling at sufficient rate. -EHS recommended placing cans of corn in RIC the day prior to opening the can. This ensures the corn is cold prior to opening the can, which shortens the time needed to cool the corn to 41F or below. -REPEAT-
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed raw tuna thawing within ROP bag. -CDI- PIC cut hole in bag to remove tuna from ROP environment. |
|
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. -Observed containers of rice, sugar, and soy sauce stored directly on the floor. Raise off the ground. -REPEAT- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed boxes of single service items (to-go containers) stored directly on the floor underneath the make line. Raise off the floor. -REPEAT- |