|
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 cut romaine lettuce in walk in cooler with a temperature of 48F. Romaine lettuce was cut and prepared day prior and left to cool in covered Cambro container. Cut romaine failed to cool to 41F within 4 hours. CDI - Cut romaine was discarded. Cooling methods were discussed with PIC. Cut romaine prepared day of and cooling during inspection was placed in shallow uncovered bus tub. -1.5 points-
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
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 covered Cambro container of cut romaine that failed to meet correct cooling parameters for room temperature prepared foods. CDI - Cut romaine was discarded. Cut romaine currently cooling in walk in cooler was in shallow and uncovered bus tub and cooled to 41F during inspection. Cooling methods were discussed with PIC. -0 points-
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic cambros turned upright on drying rack. CDI - Cambro containers were turned to allow for proper air drying. -0 points- |
|
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 high temperature dish machine out of service. Signage posted on dish machine indicated that dish machine was not operating. Establishment is using three compartment sink to wash, rinse, and sanitize equipment and utensils. A technician is waiting on parts to complete repair. A return visit will be conducted by June 19th, 2025 to determine if repairs are complete. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris and build up in gaskets of display coolers. Observed flour build up on vents of pizza flip top and shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |