|
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 turkey sandwiches cooling in walk in cooler awaiting delivery at a rate of 0F/min and then at a rate of 0.03F/min (This was after boxes were opened). Sandwiches were set to be delivered in 1.5 hours and were still at 45F. Another sandwich (not in a box) was being cooled at the proper rate. Product coming off of the prep line was measured today at 50F-45F. CDI: Sandwiches left open to cool. EHS and PIC discussed prepping sandwiches and wrapping them more immediately for cooling. Today several sandwiches were waiting to be wrapped for up to 10 min. EHS strongly recommends facility go back to previous procedures of pre-chilling the bread, or pursuing another procedure where sandwiches are left out of the boxes/with boxes open while in the cooler if shrinking the “prep to cooler” time does not fix the cooling issue.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in cooler drawer and prep top above 41F. Observed cheddar cheese in cooler drawers above 41F. CDI: Items taken to the walk in and cooled to 41F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 tightly wrapped sandwiches and boxed lunches cooling in walk in cooler. CDI: Boxes removed from larger bags and left open. REPEAT VIOLATION Previous violation corrected. Overall cooling methods of the prep items (outside of sandwiches) has significantly improved from previous inspection.
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on the cooler drawers of the first prep top in need of replacing. |
|
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 black build up around where drawers meet the cooler on prep top. Observed minor food debris in bottoms of cooler drawers. Ensure more frequent cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vent on front prep line and surrounding ceiling tiles with heavy dust build up. Ensure more frequent cleaning. |