|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 corn beef and chili cooling in walk in cooler from night previous prior to inspection temping at 50F and 45F respectively. CDI, corn beef and chili were voluntarily discarded. EHS educated PIC and staff on the proper ways to quickly cool foods. REPEAT VIOLATION.
-1.5 pts- - |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in rear reach in cooler in main kitchen opened and milk in satellite kitchen not dated for the date it was opened. CDI, both milks were dated for the date they were opened.
-0 pts- |
|
31
|
1
|
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 cut watermelon cooling in rear reach in cooler tightly covered. CDI, plastic vented to allow watermelon to rapidly cool. Observed corn beef and chili cooling in walk in cooler from night previous tightly covered. CDI, corn beef and chili were voluntarily discarded. Observed cut spinach salad and coleslaw cooling in satellite reach in cooler tightly covered. CDI, plastic was vented to allow spinach salad and coleslaw to rapidly chill. Observed gravy and chili cooling in reach in cooler at satellite kitchen tightly covered. CDI, both chili and gravy were placed on ice baths and plastic was vented to allow food to rapidly chill. EHS informed PIC and kitchen staff on the proper way to rapidly cool foods. EHS also left a Mecklenburg County cooling chart log with staff. REPEAT VIOLATION.
-1 pt- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 ceiling throughout facility with minor dust and debris accumulation. Some improvements have been since last inspection. REPEAT VIOLATION.
-0.5 pts- |