|
18
|
1.50
|
Proper cooling time and 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 freshly prepped salad at 52F in plastic container, covered. Second temp at 50/51F after an hour in their walk-in. Observed 2 sandwiches at 46F and after 0.5hr had moved 1F. Sandwhiches were going out at 9:30 and salad was going to be delivered around 10:30. CDI-PIC uncovered items and moved sandwhiches to freezer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line with most items above 41F such as Lettuce 52F, turkey 56F, chicken salad 46F. Items were being held cold, and out of temp from prep. CDI-items were cooled REPEAT VIOLATION
Observed walk-in catering cooler reading 51F, temped a soda at 44F. Walk-in cooler is being continously opened.
NOTE: Observed caterers not using thermal bags to keep catering food cold during delivery. EHS was informed they can deliver to huntersville. Under their permit it states "shall use a method to keep food within hot/cold holding limits" |
|
31
|
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 salad in a plastic container, covered above temp and only moved 1F in an hr. Sandwhiches moved 1F in an 0.5hr. CDI-PIC moved sandwhiches to freezer, salads were uncovered. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items wet-stacked.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed stored, clean utensils hanging above the dirty side of the sink, wall behind items was soiled indicating items are in a contamination area. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use to-go boxes uncovered sitting above trash can. |