|
33
|
0.50
|
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 Observed approximately fifteen TCS food items (chicken salad croissants, maple ham slider sandwiches, sandwich trays, etc._ single servings of chef salads set at point of sale cooler during inspection. EHS observed insufficient cooling rate of salads during inspection. CDI - PIC rotated salads to walk in cooler to rapidly chill before returning them in sales cooler. REPEAT.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) working container (squirt bottle of oil and vinegar mix) at deli preparation area with no working label. All other containers were labeled properly. CDI - PIC was able to identify the contents of the bottle. EHS affixed label to the bottle. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 one (1) unopened dented can of black olives at dry storage area. CDI - PIC rotated can to area to be held for credit, away from usable food products. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go bowls at prep table and sandwich containers with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles to prevent potential contamination. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee water bottle stored above sealed dry ingredients (canned goods, mayo tubs, etc.) at storage rack. CDI - Employee rotated water bottle to proper employee storage. |