|
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 EHS observed cut cantaloupe cooling in WIC in a covered metal container. This cantaloupe was cut few minutes prior to inspection. PIC stated facility utilizes a speed rack for breakfast preparation the next day. EHS observed and prepared items cooling in covered containers. After 20 min no change in temperature was observed. CDI - PIC instructed food employee to removed plastic covering from all pans cooling in WIC. Facility conducts a lot of ambient cooling. EHS discussed proper cooling methods with PIC during inspection. EHS observed great cooling methods for other items during inspection utilizing a blast chiller for primary cooling. (0)
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed numerous working containers of food throughout kitchen and dry storage area with no labeling identifying what the food was. EHS advised to label all working containers of food if taken from original packaging. (1) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed on container of sanitizer at under 100ppm. PIC stated buckets were just changed but that container potentially was missed. CDI - PIC made new bucket at 200ppm. (0) |