|
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 EHS observed items actively cooling from ambient in reach in coolers. EHS observed cut cantalope cooling with no change in temperature after 30 min. EHS observed numerous proteins and TCS items for the grill and fry stations above 41F. These items were being actively used throughout service and placed back in tall reach in units. EHS observed these items with no change in temperature after thirty minutes. EHS observed unit fluctuating temperature when door is opened. EHS advised to stop cooling in units once blast chiller is fixed.CDI - Items were taken to WIC to quickly cool, some items were used up prior to end of inspection. (1)
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. EHS observed blast chiller in disrepair during inspection. PIC stated unit will be repaired and a second blast chiller is being ordered. (0) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. PIC stated at start of inspection dish machine is in disrepair. Facility discontinued using machine until repaired. Unit is high temperature. EHS stated unit can be used for wash and rinse and then sanitized at three compartment sink. PIC stated only single service items are used. Multi-use utensils and plates are offered but never used. EHS will return when repairs have been conducted. (0) |
|
49
|
0.50
|
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 gaskets on reach in units soiled with black residue. Increase cleaning frequency to avoid accumulation. (0.5) REPEAT. |