|
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. Salsa in walk-in freezer measured 68F. PIC stated it was made 4 hours ago. Also, cheese dip in walk-in cooler measured 49F. PIC stated it was prepared last night. Ensure TCS foods are cooled to 70F within 2 hours of cooking, and cooled to 41F within 4 more hours. CDI - PIC educated on cooling. PIC discarded cheese dip and salsa.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw fish and soup in walk-in freezer measured 50F and 47F. Walk-in freezer is not working properly. Employee stated they are waiting for part for it to be repaired. Do not use walk-in freezer until it is repaired. CDI - Raw fish and soup discarded.
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
|
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 Salsa was cooling in walk-in freezer in large container. Beans were cooling in deep pot in walk-in cooler at 56F. Establishment must use shallow pans or use ice and frequent stirring to cool large amounts of TCS foods. CDI - Salsa discarded. Beans moved to ice bath to continue cooling. PIC stated they were cooled for 2 hours in ice bath and then put in walk-in cooler. Leave the food in the ice bath until it reaches 41F. // 3-501.11 Stored frozen foods shall be maintained frozen. Walk-in freezer needs to be repaired. Do not use walk-in freezer until it is repaired. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of pans and containers of clean dish shelf were stacked up while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair walk-in freezer. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling tiles are peeling/damaged in back of kitchen near back door. Repair or replace ceiling where it is damaged. |