|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS foods in make unit 2 above 41F. EHS observed ambient temperature of reach in compartment of unit at 47F during inspection. Some items were placed in unit this morning after prep and were still actively cooling. EHS observed items liked sliced cheese and sliced tomatoes that had been in unit over night or came from WIC. These items were above 41F (see temp chart). EHS provided education on cold holding and PIC placed work order for unit to be assessed. PIC stated this unit was back up for when facility needed an extra hand during high volume. EHS advised that the unit could be set up with emergency TPHC if needed for a rush as long as a time stamp is provided for when the food was placed in unit. Facility has WIC on site and one make unit that was holding under 41F during inspection. EHS will conduct 3-day VR to observe compliance with repairs. (1.5)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 EHS observed numerous containers of pasta salad and chicken salad actively cooling in WIC covered with lids. EHS observed inadequate cooling rates during inspection (see temp chart). EHS observed items in make unit holding above 41F actively cooling from prep an hour prior to inspection. EHS advised to cool times in WIC prior to placing in make unit, however, if product is needed to only stock what is needed to get through until the rest of the product can be cooled. The product placed in make unit should be monitored to ensure cooling parameters can be met. EHS provided education to PIC on cooling methods. CDI - PIC removed lids for all pans to facilitate more airflow while actively stirring. (0.5)
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door ajar during inspection. CDI - PIC closed door. (0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed handles in direct contact with pasta salad and fruit salad. CDI - PIC removed utensils. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.EHS observed wall trimming by make units coming off wall. Repair.
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. EHS observed floors throughout kitchen area soiled with black residue. EHS observed ceiling vents accumulating on surface of vent fans. Increase cleaning frequency to avoid accumulation. (1) REPEAT. |