|
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. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed cut melon that in grab and go display case, tightly covered and stacked. Cut melon was 46-49F and only had 17 minutes left to reach 41F. Observed precooked grilled chicken used for the salad bar tightly wrapped that did not drop from 43F during the course of the inspection. Reference temp chart. These TCS foods would not have reached 41F within required time without EHS intervention. CDI-Cut melon was moved to WIF to quickly cool. Cut melon did reach 41F before being placed back into grab and go display. EHS recommends a cooling log to ensure TCS foods have reached 41F or less prior to being placed in grab and go display cases. Grilled chicken was moved to the freezer to quickly cool. |
|
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 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 . Observed cut cantaloupe, cut watermelon, and 5-layer bean dip that had been prepared this morning. These foods were tightly covered and placed in stacks in a grab and go display. Observed tomatoes that were cut and used in 5-layer bean dip tightly wrapped. CDI- Cut melon and dip were moved to WIF to quickly cool. Cut tomatoes were uncovered to quickly cool. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed heavily dented can stored with other cans for use at the salad bar in WIC. CDI-PIC voluntarily discarded can.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cauliflower and green onion stored directly on the ground. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single-use containers store directly on the floor. CDI-PIC moved single-use containers to a shelf. |