|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed a burrito in the hot holding drawer at 127F. PIC stated that the burrito would be discarded after a 30 minute time hold. -CDI- PIC voluntarily discarded the burrito. Ensure that all foods in hot holding are maintained at 135F and above.
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- Observed ranch cups that were prepped approximately an hour prior to the EHS arrival. Ranch cups were present in the front of house lowboy cooler with lids on and stacked together. The ranch’s were recorded at 44F, 30 minutes later a second temperature was recorded at 44F. -CDI- PIC moved the ranch cups to cool in the WIC, ranch cups were properly cooling by the end of the inspection. Ensure proper cooling methods such as venting cooling foods and using adequate cooling equipment.
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 . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraints present upon EHSs arrival to the facility. -CDI- Food employees placed a hair restraint on after inspection began.
Ensure all food employees who are working with food or food contact surfaces are wearing some form of hair restraint. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a build up of food debris and residue on the batter station NFCSs, on the sides of cooking equipment, and on the sides of holding equipment. Ensure that all non-food contact surfaces are cleaned and maintained as clean. |
|
55
|
0.50
|
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. Observed a floor tile missing upon entry into WIC 1, observed small chips in floor tiles throughout the facility. Observed low grout present on the floors throughout the facility.
Ensure that floors are designed to be smooth and easily cleanable. |