|
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.
Observed Sausage and egg burritos as well as shredded lettuce that was cooling in the RIC and the WIC from ambient temperature. PIC state that the items were prepared between 6-7am. EHS recorded a temperature of 42-45F for the burritos and 45F for the shredded lettuce. The burritos are made with items that come in frozen and they do not get heated up during prep. The TCS food items did not cool within the necessary 4 hour time frame. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts)
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 . |
|
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 burrito wrapped in paper and placed in plastic containers cooling with lids tightly secured. Also observed shredded lettuce cooling in plastic containers with lid tightly secured. Food items were not able to cool correctly. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (0.5 pts)
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed the accumulation of food debris at the bottom of the glass RIC and low buoy freezer unit in the kitchen. Increase cleaning frequency to avoid food debris build up. (0 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed hand sink by the ice machine unable to produce cold water. EHS recorded a temperature of 120F coming from the hand sink. PIC stated that they have placed a work order in to get the sink repaired but they were not given an exact date when it will be repaired. Facility is equipped with plenty of hands sinks for the employees. (0 pts) |