|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed dishes with sticker residue present, stacked so that the sticker was touching the food contact surface.
CDI- Items were taken to dish area to be w/r/s.
**EHS had deescalated to half points as no visible food debris was found on dishes during inspection and only a few dishes were found to have sticker residue present.
**REPEAT** -1.5- |
|
20
|
1.50
|
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.
EHS observed 5 pans of rolled ham slices, 3 pans of rolled turkey slices, and 5 pans of smoked turkey slices that had been prepped this morning that were above 41F. See temperature chart. PIC stated these items were sliced this morning, placed in walk in cooler then rolled and placed in pans a little later in the morning. PIC did not have any documentation that items had reached 41F before being rolled, therefore original prep time had to be used when evaluating cooling. PIC stated temperature had not been checked during the cooling process. EHS observed cut watermelon and cut tomatoes that were prepped this morning above 41F after 4 hour cooling period as well. See temp chart.
CDI- PIC voluntarily discarded the deli meats. EHS advised that ambiently cooled products only get 4 hours to reach 41F.
-1.5-
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 . |
|
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
EHS observed that all pans of deli meats mentioned in violation #20 were tightly rolled in parchment paper and tightly packed into a metal pan. Pans were stacked on each other and placed in an area of the walk in cooler where air may not reach as well (between boxes and on lower shelves in cooler).
CDI- PIC voluntarily discarded the deli slices.
-0-
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed a few plastic containers wet stacked.
**EHS has deescalated points due to overall improvement with wet stacking. During previous inspection a large number of metal and plastic pans were found to be stacked wet.
-0.5- **REPEAT** |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed damaged floor tile in walk in cooler and low grout on the makeline.
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 floor of walk in freezer in need of more frequent cleaning.
**REPEAT** -0.5- |