|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked ribs maintaining 80F at 10:30am. PIC stated they had been cooling since 6:30am, meaning they had missed the initial two hour cooling window. PIC stated they believe employee forget to place them in WIC. CDI - PIC discarded. All other cooling in facility is compliant and facility utilizes proper cooling methods.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 hotel pan of herbs being stored in direct contact with cooked quinoa, and multiple containers of food in WIC with no lids during inspection. CDI - PIC removed herbs from quinoa and placed lids on all uncovered items in WIC. |
|
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 drink being stored with clean equipment in back prep area. CDI - PIC moved drink. |