|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed 8 trays of lasagna, 8 containers of meat sauce, and 2 trays of cooked chicken between 44-47F in the WIC closest top the cook line. Items were date marked from 1-6 days before the inspection. The WIC had an ambient temperature of 47F. Facility is allowed to use the other WIC in the back of the kitchen. The food items did not cool properly within the appropriate parameters. -CDI- PIC voluntarily discarded all of the necessary food items. (1.5 pts)
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed diced/sliced tomatoes, feta cheese, and shredded lettuce in the cold holding unit next to the grill above 41F. Also observed raw chicken, sliced ham, and cooked chicken above 41F in the RIC across from the grill. EHS did observe the food items in the RIC being taken out and used during inspection. All TCS food items must remain at least 41F or bellow while in cold holding. (1.5 pts)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 2 sanitizer buckets with wiping cloths in QUAT sanitizer at 50-100ppm. -CDI- Employee emptied the old sanitizer and replaced it with new sanitizer at 200ppm. (0.5 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
EHS observed WIC only able to produce a temperature of 47F. All TCS food items were above 41F during inspection. -CDI- PIC has a work order placed for the WIC and a technician will be present later in the day to repair the WIC. (0 pts) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed large amounts debris/residue build up under pieces of equipment and hard to reach areas in the dish pit. Increase cleaning frequency. REPEAT*** (1 pt) |