|
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 EHS observed pulled chicken and pickled onions cooling at inadequate rates in WIC. EHS observed chicken covered with tight fitting plastic wrap and onions covered with lid in deep metal pan. CDI - PIC removed covers for both items and spread chicken onto two pans to facilitate cooling. (0.5)
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
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths held in concentration at 0ppm. EHS observed sanitizer dispenser empty. CDI - PIC stocked dispenser and created new bucket of sanitizer. REPEAT. (1) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed scoops in two containers containing non-TCS items with handles in direct contact of food. CDI - PIC removed utensil. REPEAT. (0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple plastic containers stacked as clean with water present on interior surface of pan. EHS advised to stagger dished to allow for adequate air drying prior to storage. (0) |