|
20
|
0
|
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. Observed cooked and cooled ribs portioned out at ambient temperature into plastic bags on 6/27 that had not reached 41F or below. CDI - PIC voluntarily discarded ribs during inspection.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods in flip top prep units throughout facility holding above 41F at beginning of inspection. CDI - All foods had dropped to 41F or below after flip tops had been closed for an extended amount of time. PIC will be contacting corporate/maintenance to have units assessed.
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 . |
|
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 Observed pasta being cooled in freezer in deep plastic bins. Middle of the bin reading at 56F, edges reading at 34F. Observed ribs portioned into plastic bags in prep unit that had been prepped and portioned on 6/27 that had not cooled properly to 41F or below. CDI - PIC stirred pasta and the enter reached 40F. Stirring recommended to be incorporated into pasta cooling process. Ribs were discarded. Allowing portioned ribs to cool in freezer to reach 41F after prep and before being placed into prep unit recommended.
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
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of about 50ppm. More frequent sanitizer concentration testing needed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed multiple prep units not able to hold TCS foods below 41F during busy times. Units are in need of servicing to ensure they are still working properly during heavy use times. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle being stored on top of bags of fries in kitchen freezer during inspection. CDI - Water bottle was moved to designated area. |