|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 four (4) large containers of cooling salad lettuce in WIC cooling at a rate below required rate. CDI - PIC and EHS discussed cooling rate and options for improving cooling rate (I.E. rotating salad bins on speedrack to covered storage to allow for open cooling of bins, etc.) EHS provided ambient cooling chart to PIC. REPEAT.
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 . |
|
44
|
0.50
|
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. Observed cleaned metal food containers stacked together while still wet on the back prep table. Ensure cleaned equipment is properly air dried before stacked together. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed one (1) dumpster at facility dumpster pad with missing and damaged lids. Contact waste management company and/or landlord to repair or replace damaged dumpster components. |