|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box containing unwashed lemons stored over ready to eat foods (cheddar cheese, sliced tomatoes, cut lettuce) on speed rack inside of walk-in cooler. CDI - Storage order corrected by PIC. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut lettuce and small salads cold holding > 41 F inside of prep top and lowboy reach-in units. Refer to temperature chart for details. With the exception of the cut lettuce, the small salads were prepared for today’s lunch and then placed into the reach-in unit 10 minutes prior to inspection. PIC states that the salads are a popular item between 11am-2pm. EHS and PIC discussed about implementing TPHC on small salads. CDI - Salads placed on TPHC with start and end times and updated TPHC document completed during inspection. Cut lettuce was voluntarily discarded by PIC. -1.5-
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 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 TCS products cooling covered such as small salads in plastic containers with fitted lids on top, large batch of lettuce in metal containers and sliced tomatoes covered in metal containers, most inside of walk-in cooler, and reach-in unit. Refer to temperature chart. Method is not effective at cooling foods quick enough. Per PIC, foods were prepared 30 minutes prior to today’s inspection. CDI - Large batches of lettuce separated into smaller containers, food from reach-in unit relocated to walk-in cooler and foods left uncovered to allow venting and cooling towards < 41 F. -0.5-
For more information, please visit: http://meck.co/FoodSafety 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
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer concentrations < 50 P.P.M. Chlorine solution. CDI - PIC discarded and remade with new solution reading at 100 P.P.M. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice build-up on right side of walk-in freezer condenser. PIC advised to get unit serviced. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks being stored inside of prep top next to standing RIF on cook line. CDI - PIC relocated drink to designated shelf to prevent contamination. -0- |