|
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 large quantities of taco lettuce and shredded cheese cooling covered inside large deep containers on top shelving in the walk-in cooler since 7:45 AM and several that were recently left to cool but had inefficient temperature change after 40 minutes. CDI - All items uncovered, separated into smaller containers and left in ice baths in the walk-in cooler for rapid cooling towards < 41 degrees F. EHS observed temperatures begin to cool down after 20 minutes. -0.5-
Recommend separating foods into smaller batches, leaving vented and monitoring temperatures on temp logs.
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 |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer (3x buckets) at the incorrect ppm measuring between 50-100 ppm quat. CDI - Solutions discarded and refreshed with new concentration reading at 200 ppm. -0.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several metal food containers under counter across cook line and on drying rack in dish area. CDI - Utensils separated for air drying. -0.5- |