|
22
|
3
|
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 and tomato in online order prep top above 41F. PIC stated the food was placed into the unit around 10:00 AM. Low pans were being used and food was above fill lines. -CDI- PIC moved into the RIF to cool down, food cooled.
Observed grill top Prep top with cheese at 45F, PIC stated that cheese was placed into the PT this morning 2 hours prior. -CDI- Cheese moved to WIC to cool down, food cooled. Observed mushrooms and lettuce in the grill lowboys at 43F. PIC stated foods were from yesterday. -CDI- PIC voluntarily discarded.
Ensure all cold holding food is maintained at 41F and below.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large over filled lidded metal container of sliced tomatoes cooling at a rate of 0 in the WIC. Ensure that foods that are prepped from ambient air are cooled using methods such as open and vented shallow pans, and making use of RIF. -CDI- Lids were taken off the tomatoes and PIC moved into RIF to cool. Food properly cooled by the end of the inspection.
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 . |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed buildup of food debris and residue on the internal and external portions of holding equipment, on the external portions of cooking equipment, and tracks/gaskets of equipment. Ensure that non-food contact surfaces are cleaned and maintained as clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 buildup of food debris and residue on floors beneath and behind holding and cooking equipment throughout the kitchen. Ensure that floors, walls, and ceilings are cleaned and maintained as clean. |