|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw salmon measured 55-57F in bottom of sandwich cooler on line. TCS foods must measure 41F or less in cold holding. PIC stated employee was portioning salmon and put salmon in unit after portioning. Use walk-in cooler to cool TCS foods down after preparation or portioning. CDI - PIC moved salmon to walk-in cooler to cool. Improvement from last inspection so reduced to half credit. 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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Beer cheese was cooling in deep pan in walk-in cooler at 130-140F. Use shallow pans or an ice bath to cool TCS foods. CDI - PIC moved beer cheese to ice bath to continue cooling. REPEAT
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
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Sanitizer solution doesn’t come out at proper concentration when cold. Dispenser seems to only be dispensing sanitizer when hot water is on. Contact chemical company to repair dispenser so sanitizer can be dispensed at proper concentration when cold. 0 pts. |
|
49
|
0.50
|
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. General cleaning needed on no food contact surfaces in kitchen such as: gaskets of cooler on line, shelves in pizza cooler and in backup walk-in cooler, and sides and exteriors of coolers and cooking equipment. No increase in severity from last inspection so kept at half credit. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at dump sink beside dish machine hangs below flood rim of sink. CDI - PIC had replacement spray hose on site and replaced it during inspection and it provided a sufficient air gap. 0 pts. |