|
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.
Observed bean sprouts cleaned at 11:00am holding at 52F at 2:45pm. Cooling method inadequate. See violation 33 for details.
CDI - Bean sprouts voluntarily discarded.
1.5 pts.
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
Observed bean sprouts cooling in RIC while in a deep, covered plastic container. PIC stated RIC is used frequently during service, which may impact its ability to cool items from ambient. Bean sprouts were about to miss the cooling window. Observed cut cabbage cooling in WIC while in a deep, covered plastic container. Cabbage was not cooling hastily.
CDI - Bean sprouts voluntarily discarded. Cabbage moved to uncovered, shallow metal container. Cabbage began cooling rapidly. EHS provided alternate methods of cooling to utilize in the future.
0 pts.
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 . |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee foods being stored above customer foods in chest freezer during inspection. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods.
Repeat. 1 pt. |