|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded red onion in walk in cooler. CDI - Onion was discarded. -1 point- |
|
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 covered and wrapped containers of cooked shrimp and cheese dip cooling in walk in cooler. CDI - Shrimp was uncovered to allow cold air to circulate in and around food. Cheese dip was moved to ice bath. Cheese dip is stored in tall plastic Cambro. Cooling in walk in cool may not be sufficient to reach proper cooling parameters. A revision of cooling methods for queso dip is advised. -0.5 points-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor in freezer. -0 points- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hood system malfunctioning in kitchen at start of inspection. Establishment PIC was in contact with technician to repair. Establishment was propping rear door open to expel smoke and vapors. Hood system was repaired by end of inspection. -0 points- |