|
33
|
0.50
|
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 tightly covered metal containers of sliced tomatoes, slaw, and raw chicken cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food product. -0.5 points-
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 |
4-501.11 Maintain equipment in good repair. Observed cold prep line in kitchen unable to maintain food at 41F or below. Establishment is using ice baths in cold prep line to maintain food at correct cold holding temperatures. PIC stated that ice is refilled approximately every two hours and a new unit is on order but has been delayed. All TCS foods were found to be 41F or below during inspection. -0 points- |
|
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 flooring and walls under and behind cooking equipment with food splash, debris, and residues. Recommend higher frequency and more thorough cleaning. -0.5 points- |