|
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 an insert container of salsa stored in the opentop refrigerator at a temperature of 70F. PIC stated he had just opened the bottle from the dry storage shelf and placed it directly into the unit. All cooling must be done in the WIC as the opentop refrigerators are not approved units for rapid cooling. REPEAT.
CDI - PIC moved insert container to WIC to rapidly cool, where it was observed cooling at a proper rate 30 mins later.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed an ice cream scooper stored in a container of 70F water. PIC informed to keep a container of water in the tabletop steamtable if they wish to hold it in water.
CDI - Water container emptied and scoop removed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection to test the sanitizer levels of the chemical dishwasher. Dishwasher was observed properly functioning and dispensing chemicals at the time of the inspection. 10 day VR to observe facility acquire appropriate test strips. |