|
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 insert containers of ranch cups in the cookline opentop refrigerators to be over stacked leaving the top layers of cups to be at temperatures of 45-50F. PIC stated that they are stored in the cookline lowboys and get restocked into the opentop as needed throughout their lunch rush, with the cups observed out of temperature only being in the opentop for approx. 30 mins. Cups below the refrigeration level in the insert containers were observed below 39F. REPEAT.
CDI - PIC removed top layers of cups and placed them into their own pan in the WIC to rapidly cool.
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 3 large insert containers of spring mix to be cooling at a rate of .044 degrees/min, which is below the required cooling rate. Containers were observed with tight fitting plastic lids on them which does not allow for adequate airflow to circulate around the product.
CDI - Lids removed and observed at 41F 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 . |
|
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 the sanitizer bucket at the cookline to be testing at <50ppm quaternary ammonia. PIC stated that the bucket was from this morning.
CDI - PIC emptied and refilled the sanitizer bucket with properly concentrated 150-200ppm solution. |
|
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 the handle to the opentop refrigerator adjacent the flattop grill to be missing/broken off.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed shelving at the dry storage area and above the cookline used to store dry goods and single service containers to be lined with uncleanable/absorbent cardboard. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the interior, exterior, and gaskets of the cookline lowboy refrigerators, hot holding drawers, and cooking equipment to have accumulations of food debris/grime. |
|
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 the interior walls and ceiling of the WIC to have accumulations of dust/debris/grime.
- Observed the walls behind the pre rinse sink and the dishwasher to have black grime/buildup. |