|
20
|
0
|
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 pizza sauce cooling too slowly in WIC. Pizza sauce was prepared from room temperature at start of inspection and placed in large, deep plastic containers covered tightly with lid. Observed pizza sauce at 68F, and at 67F 30 minutes later. Pizza sauce was cooling at a rate of 0.03F/min. Minimum required rate of cooling is 0.12F/min. -CDI- PIC removed lid from pizza sauce and continually stirred to rapidly cool, because pizza sauce still had 3.5 hours to reach 41F.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without label. CDI- PIC properly labeled the item. -No point escalation due to improvement from last inspection. |
|
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 pizza sauce cooling too slowly in WIC. Pizza sauce was prepared from room temperature at start of inspection and placed in large, deep plastic containers covered tightly with lid. Observed pizza sauce at 68F, and at 67F 30 minutes later. Pizza sauce was cooling at a rate of 0.03F/min. Minimum required rate of cooling is 0.12F/min. -CDI- PIC removed lid from pizza sauce and continually stirred to rapidly cool.
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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed rusted shelves on air drying rack for clean dishes at the dish pit area. Shelves in need of repair/replacement. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed gap between handsink and wall in kitchen by WIC.
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 buildup of dark residue along wall behind 3-compartment sink. |