|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by trash can at beginning of inspection. CDI - PIC moved trashcan |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce cooling in WIC under proper time/temperature parameters. CDI - PIC moved lettuce to sheet trays to allow for quicker cooling. Lettuce achieved proper cooling rate during inspection.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods such as sliced turkey, housemade cole slaw, and sliced ham in grill prep unit holding above 41F. Unit was maintaining ambient of 44F. Observed French fries in lowboy freezer that was not working and maintaining ambient of around 70F. Observed milk and half and half in server lowboy holding above 41F, unit ambient was 44F. Observed roasted peppers in fry prep unit maintaining a temperature of 58F. Multiple other TCS foods such as roasted tomatoes and grain salad stored in various prep units maintaining temperatures above 41F during inspection. PIC moved all items stocked within four hours of inspection to blast chiller or WIC to cool down during inspection. Grill prep unit was just plugged in this morning, and has been moved to temporary TPHC until PIC is able to verify if unit is not functional or if it just did not have ample time to cool down fully before being used. Freezer unit and server lowboy have been taken out of commission. Maintenance called during inspection. 72 hour VR required. Repeat.
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
|
0.50
|
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 multiple foods prepped at ambient temperature being placed directly into prep units for cold holding without being properly cooled during inspection, such as sliced turkey, sliced ham, and housemade Cole slaw. Observed items moved to prep units for cold holding before completing the entire cooling from hot process, such as roasted tomatoes, roasted peppers, and grain salad. Observed cut lettuce and potatoes au gratin being cooled in WIC while in large, covered plastic containers, and portioned potatoes au gratin being cooled in tightly covered plastic containers. CDI - PIC discarded roasted peppers. Tomatoes, potatoes, and grains were placed in blast chiller to quickly complete cooling process. Lettuce was spread out onto sheet trays and quickly cooled down. Sliced turkey, ham, and Cole slaw were placed on time and will be discarded. EHS advises reminding all staff to utilize blast chiller to cool as often as possible, and to cool foods prepared from ambient before placing into prep units for cold holding.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving unit in WIF being held up with metal hotel pan. Observed multiple cold holding units throughout facility not working or entirely out of commission and in need of servicing or replacement. Repeat. |
|
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 interior of front line microwaves soiled and in need of cleaning. Repeat. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed potable water plumbing system adjacent to tilt skillet leaking and in need of repair or replacement. |