|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese holding above 41F. CDI Placed on line less than 4 ours prior. Returned to WIC and replaced with shredded cheese holding 41F and below. Ensure the shredded cheese is fully cooled before placing on line for service. Repeat. Improvement from last inspection. No escalation in 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 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 facility cooling large quantities of dense shredded cheese in deep well covered containers. Items cooling at an insufficient rate to achieve 41F in 4 hours. Repeat. CDI PIC removed lids and placed containers in ice baths to facilitate rapid cooling.
Cooling with tops is not recommended during cooling process, had method not changed per EHS correction, shredded cheese would not have cooled in proper time and could have resulted in pathogen growth. Do not cool with lids.
Continued violation of cooling methods can result in permit action.
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 . |
|
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 fly flying in prep area. |
|
55
|
0.50
|
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 build up on walls next to sinks behind and around equipment. Observed food debris on floor throughout prep area. Need more frequent cleaning. |