|
33
|
0
|
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 approx 7 pans in total of shredded lettuce to be at temperatures of 55-59F in the service line opentop, back service line opentop, and the RIC across from the back service line all of which are units not designed nor approved for rapid cooling. PIC stated that lettuce is washed and cut daily and all items were still actively cooling down. PIC advised to adjust the prep time of the lettuce in the morning to allow for the lettuce to fully cool down prior to opening for service at 10:45am.
CDI - Pans in the front and back service line opentops placed onto TPHC and used immediately. Other pans moved to the WIC and placed into an ice bath for rapid 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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the grill station to have a quaternary ammonia solution <50ppm. REPEAT.
CDI - PIC changed wiping cloth bucket and retested at 200ppm. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal insert containers to be wet nested on the clean dish rack adajcent the dishwasher. REPEAT. |