|
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 half off cut watermelon cooling in walk in cooler at 54F. Item low in the unit (not exposed to much cold air) and tightly wrapped in plastic. EHS observed cut golden melon (44F) cooling in RIC also tightly wrapped in plastic.
CDI- PIC moved melons to RIC for rapid cooling. After 20 minutes there was no change in temperature. Items were removed from plastic wrap After 45 minutes EHS observed temperatures to be at
-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 . |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
EHS observed avocados on the make line with sticker still present. Sticker should be removed in washing process.
-0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
EHS observed a few broken tiles in kitchen area, near hand wash sink.
-0.5- |