|
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 cooked lamb cooling in ice bath with a 3F change in 1 hr. Establishment uses ice bath to cool lamb in a metal pan, but created ice bath that did not reach all the sides of the container to effectively cool the food. CDI-PIC moved foods to WIC to rapidly cool. EHS spoke with PIC about using a bigger pan to create an ice bath to get enough water and ice to reach all sides of the container or using the WIC once food begins cooling at 135F.
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia in commercial ROP that was not cut prior to thawing. EHS spoke with PIC about cutting open ROP packaging for all fish once removed from the freezer and thawing has begun. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one crawling insect during inspection. PIC showed Terminx invoice from 3/8 and was scheduled for service prior to inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed equipment and containers in 3 compartment drying board below fan with heavy dust buildup. |
|
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. Observed moderate rusting on shelving inside WIC and on shelving used to store clean cooking pans. Repeat. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster door with broken, left, top-side lid. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate dust buildup on ceiling tiles throughout kitchen walls underneath dish machine and drains for 3 compartment sink and dish machine. |