|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce in lettuce dispenser holding above 41F during inspection. See temperature chart. Lettuce had been in unit for more than 4 hours per PIC.
CDI - Lettuce voluntarily discarded. Facility to utilize TPHC for lettuce in unit until repaired. TPHC form provided during inspection. Maintenance to be contacted for assessment.
Repeat. 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 . |
|
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 ranch dressing cooling while in a deep, covered plastic container in WIC. Ranch was not cooling rapidly.
CDI - PIC began stirring ranch to hasten cooling. EHS advised cooling ranch in shallow, uncovered containers moving forward.
0 pts.
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 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed single use paper basket being used as means to dispense breading being stored in direct contact with the food during inspection. Ensure all dispensing utensils have proper handles to preclude cross contamination of customer foods.
CDI - PIC removed.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed various rubber spatulas with cracks or chips being stored as clean during inspection. Observed many cutting boards with heavy damage on the cutting surfaces being stored as clean. Repair or replacement necessary.
0.5 pts. |