|
20
|
0
|
Proper cooling time & 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 - Metal Container of portioned containers of Chipotle Ranch containing buttermilk above 41F made yesterday in 2 Door Standing RIC. *CDI - PIC voluntarily discarded item.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Chili below proper hot holding temperatures. *CDI - Employee turned up units temperature setting. Food item re-temped above 135F.
Points deducted remain the same due to severity.
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-
*Observed - Metal Container of portioned containers of Chipotle Ranch containing buttermilk above 41F made yesterday in 2 Door Standing RIC. *CDI - PIC voluntarily discarded item.
*Observed - Raw marinated chicken cooling in WIC with no change in temperature after 25min. *CDI - PIC opened lid to allow more airflow and assist with cooling.
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 . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 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. *Observed - Baseboard tiles and FRP walls of can wash damaged in need or repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drinks on dry storage shelf near and above restaurant products. *CDI - PIC removed drinks and placed them onto lower shelf. |