|
20
|
1.50
|
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 cheese sauce cooling in walk in cooler at a rate of .125F/min. After cheese sauce was cooling for 1 hour and 20 min, per PIC, product was still 98F. CDI: Product was separated to a speed rack, and stirred to release heat. Product was then 78F with 15min remaining in the cooling time.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed peppadew hummus with date mark of 6/21 when it was made 6/19; chicken salad date marked 6/21 when some of the chicken was cooked 6/20; and several items from a catering event last night (chicken, noodle salad, and rice) with a date mark of today when it was cooked yesterday. CDI: Date marks corrected on items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 chicken salad cooling in a deep covered container. Observed pasta cooling while tightly covered and stacked close together on speed racks. Observed cheese sauce cooling in pans that were over 2” deep, and with no stirring. CDI: Chicken salad was spread to a hotel pan, and stirred to facilitate cooling. Pasta was uncovered and separated on the speed rack to facilitate 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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed water leaking from ceiling in front of reach in cooler. Facility has a bucket under the leak to catch the water. PIC has contacted the roofing company and they will be repairing it once it is no longer raining. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice scoops stored in a damaged container with cracks that are no longer smooth and easily cleanable. Some cracks had black build up. CDI: Scoops moved to a clean lexan for storage. |