|
20
|
1.50
|
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. EHS observed containers of hummus in reach in of make unit that failed to cool properly from being prepared the day prior. PIC stated this hummus was prepared yesterday and then is immediately portioned into to-go containers with tight fitting lids. PIC stated hummus was placed in make unit to cool over night. EHS observed containers above 41F, PIC stated items have not been removed from make unit since placed the following evening. CDI - PIC voluntarily discarded hummus due to missing cooling window. (1.5)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 EHS observed containers of hummus still cooling from previous day. Hummus was placed in make unit in plastic containers with tight fitting lids to cool. EHS advised to cool hummus after being prepared prior to portioning into containers with lids. CDI - PIC voluntarily discarded hummus due to missing cooling window. (0)
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
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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. EHS observed cardboard being used to line shelving for storing large metal pots that are used for cooking. EHS advised to removed cardboard due to being absorbent. CDI - PIC removed cardboard from use. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken tiles by three compartment sink, the bottom wall section of WIC is beginning to corrode and become brittle and breaking apart, and exposed wall due to missing trimming mentioned on last report near hand sink area. Please repair. REPEAT. (0.5) |