|
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 large covered bus tub of cooked rice with a date mark of 4/4 in walk in cooler. PIC stated that rice was prepared day prior and placed in walk in cooler to cool. Rice did not meat proper cooling parameters of 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Rice was discarded. PIC has been advised to review cooling methods and procedures for TCS foods. -1.5 points-
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 . |
|
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 large covered bus tub of cooked rice in walk in cooler that had been prepared day prior and failed to meet cooling parameters. CDI - Rice was discarded. PIC has been advised to split volume of rice between multiple uncovered containers to aid in the cooling process. PIC has been advised to use thermometer to ensure cooked rice is meeting proper cooling of 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -0.5 points-
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
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed bus tubs used to store cut eggplant with broken chips and cracks. Discard equipment that is chipped, cracked, or broken and replace.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout including in food prep areas, walk in cooler, and in dry storage areas. Resurface or replace shelving so that it is smooth and easily cleanable. -REPEAT- -1 point- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment in various states of repair that look no longer used. Observed tools stored on shelving near walk in cooler. Remove equipment that is no longer necessary to operation or maintenance of establishment.
6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed food splash, debris, and residues on flooring and walls under and near cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |