|
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 - Observed 2 insert containers of sliced tomatoes in the cookline lowboy refrigerator cooling at a rate of .066 degrees/min. Tomatoes were observed stacked all the way up to the top of the insert containers and the lids were noted on, not allowing for cold air to flow around the product. PIC stated they do not usually cut tomatoes and place them directly into the cookline opentop/lowboy but the night prior was busier than expected.
CDI - PIC placed tomatoes into the WIC and removed the lids to allow for proper cooling.
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 |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of clean metal insert containers wet nested on the overhead dish storage racks in the back kitchen area. |