|
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 approximately 10 TCS Onigiri cooling in the display grab n go case with lids on in plastic packaging. PIC stated that the onigiri were made approximately 15 minutes prior and cooling. EHS notes that the cooling procedures for the facilities sushi is after sushi rolls are made they are placed vented into the WIF on a cart and once 41F or below, brought back out to the display grab n go case. EHS coached PIC to do the same for the onigiri. -CDI- Onigiri were vented and moved on a cart into the WIF to cool.
Ensure proper cooling methods are used.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squirt bottle of oil unlabeled at the facilities prep top. Ensure all working food containers are properly labeled. -CDI- PIC labeled the bottle. |