|
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 Milk was prepared at 11AM and was cooling in thawing cabinet at 46F. Use walk-in cooler or ice to cool milk wash after preparation so it reaches 41F within 4 hours of preparation. CDI - Milk wash moved to walk-in cooler to continue 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 . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at 3-compartment sink was hanging below flood rim of sink creating a potential cross-connection. CDI - PIC was able to zip tie part of sprayer arm so it didn't hang as low and will use a more permanent metal piece to bracket it against the wall so it maintains the air gap. |