|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed large roast cold holding in walk in cooler at 73F that had been prepared night previous. Current PIC on duty had no knowledge that roast was holding 73F. EHS recommends that PIC on night duty and PIC on morning duty communicate. PIC should always check TCS foods cooling and ensure if the cooling parameters aren't met that the food is thrown away. |
|
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 roast prepared night previous cold holding at 73F in walk in cooler. CDI, roast voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed no date mark on chicken noodle soup located in walk in cooler. CDI, soup was dated for date of prep. |
|
31
|
0
|
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 roast cooling in walk in cooler covered with foil. CDI, roast was voluntarily discarded, EHS educated facility on proper cooling methods to include, cutting roast into thin slices once removed from oven and placing in a shallow pan with slices of roast not stacked on top of each other, then placing in walk in cooler unwrapped to rapidly cool. EHS also left facility a cooling guide chart provided by ?Mecklenburg County Environmental Health Department. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish washing machine not functioning. Facility is aware of issue and was not using dish washing machine during time of inspection. Facility has been serving residents from single service articles and are using their 3 compartment sink to wash, rinse, and sanitize cooking equipment until dish machine is fixed. Per conversation with PIC, the part needed for the dish machine should be in within the coming days. REPEAT VIOLATION. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving located under steam well. Observed debris build up on equipment throughout kitchen. |