|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. -Pf. Observed partially cooked chicken wings cooling in WIC. PIC stated that they were not present when wings were cooked but the facility normally fully cooks their wings to at least 165 F the first time. CDI - PIC will remind employees to take internal temperatures of wings and look for signs of incomplete cooking. Wings were either discarded if they already missed the first 2 hour cooling window or placed back in the fryer and cooked to at least 165 F.
Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
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 pasta, pizza sauce, and wings in WIC that missed the 2 hour or 6 hour cooling window. CDI - food was voluntarily discarded. Wings that were not outside the 6 hour window were moved back to the fryer to recook since they were only partially cooked.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara in steam well at 125 F. REPEAT. CDI - PIC reheated marinara above 165 F and placed back in steam well.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC stated that pizza sauce is sometimes held on TPHC with a time stamp during busy hours. Written procedures were not available during the inspection. CDI - EHS provided TPHC template to PIC which was completed during the inspection.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. Observed pizza sauce cooling in deep, covered plastic containers in WIC. Observed portioned pasta in plastic bags cooling in plastic containers in WIC. Observed multiple metal pans of wings stacked and cooling at the bottom of the WIC. CDI - PIC will adjust methods to rapidly cool food including using the reach in freezer, where practical, using shallow metal pans, uncovering food until cooled, monitoring temperatures, and rearranging the WIC to allow better air flow.
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 |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface. PIC stated that cloth is soaked in sanitizer compartment at 3-comp, used, then placed in soiled linen container. REPEAT. CDI - PIC removed wiping cloth to soiled linen container. |
|
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. Observed nozzle of prewash sprayer level with flood rim at 3-comp sink. CDI - employee used cord to attach hose to upper shelf which placed nozzle well above the flood rim. |