|
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 a turkey deli sandwich in the grab n go display cooler at 48F due to not being cooled down in WIC prior to placing in grab n go. REPEAT. PIC moved sandwich to WIC to properly 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 |
No
|
No |
4-501.11 Maintain equipment in good repair.
*Observed - the walk-in freezer unit and left flip top cooler unit were not working and not being used. PIC was aware and stated the units broke on Sunday and are in process of being repaired.
*Observed - the 3 comp sink sanitizer sanitizer dispenser not working properly and dispensing below the required concentration. PIC stated they would sanitize by either using the dish machine or manually adding sanitizer at proper concentration to the 3 comp sink sanitizer basin.
*Observed - Temperature Gauge to WIC in disrepair in need of repair or replacement.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
*Observed - the pipe of the sprayer on the 3 comp sink had rust damage and needs repaired or replaced so it is smooth and easily cleanable. |