|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed 1 case of unwashed green leaf lettuce stored on a sheet tray on the top of the speed rack above cooked RTE cooked pasta. EHS did not escalate points due to it only being 1 item and was much improved from previous inspection. Everything else in the WIC was stored properly. CDI - PIC relocated case to bottom shelf with other unwashed produce.
REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed cooked portioned Brussel sprouts and cooked portioned broccoli wrapped tightly in bags and covered with plastic wrap in pizza station lowboy cooling at a rate of 0 degree/minute after 20 minutes. Per PIC, items were placed in lowboy 1 hour prior. Items were taken out of walk in cooler and portioned before placing in lowboy. CDI - PIC placed items in walk in freezer to quickly cool.
For more information please visit: www.mecknc.gov/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://youtu.be/P6x8b1ZVOxU . |
|
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 cooked portioned Brussel sprouts and cooked portioned broccoli wrapped tightly in bags and covered with plastic wrap in pizza station lowboy cooling at a rate of 0 degree/minute after 20 minutes. Per PIC, items were placed in lowboy 1 hour prior. Items were taken out of walk in cooler and portioned before placing in lowboy. CDI - PIC placed items in walk in freezer to quickly 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 ice build up in walk in freezer around fan and on shelf. No contamination was observed. PIC and owner called to have it looked at. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity; at lesser 10ft candles in walk in cooler.
Observed between 6-7 ft candles of lighting. Per conversation with owner, they will get some more lights to stick in WIC.
REPEAT |