|
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 covered and stacked containers of sliced tomatoes cooling in walk in cooler. Sliced tomatoes failed to meet proper cooling parameters only cooling 4F in 55 minutes. Sliced tomatoes were prepared at 1PM. CDI - Items were uncovered and unstacked to allow cold air to circulate around food. Items cooled to 46F after an additional 30 minutes. PIC has been advised to review cooling procedures for TCS foods. -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 and stacked containers of sliced tomatoes that failed to meet proper cooling parameters. CDI - Items were unstacked and uncovered to allow cold air to circulate around food. PIC has been advised to review cooling methods and to ensure room temperature prepared food cools to 41F or less in 4 hours. -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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed housefly near prep line. Control insects to prevent infestation. -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 stopper of sanitizer sink at three compartment sink unable to prevent leak. Establishment is using cling wrap to prevent leak. Repair stopper. -0 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no quat sanitizer, used in sanitizer buckets and at three compartment sink, in establishment. PIC stated that sanitizer had run out earlier in the day and a new delivery of quat sanitizer was expected the following day. Quat sanitizer in sanitizer buckets was 400ppm but there was no additional sanitizer to sanitize equipment and utensils at three compartment sink. Chlorine is also used in establishment and will be used to sanitize equipment and utensils for the remainder of the day. PIC was shown how to hand mix chlorine sanitizer at three compartment sink by regulator achieving a concentration of 50ppm. A verification will be conducted to determine establishment has received quat sanitizer and is in compliance. -0.5 points- |