|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 EHS observed ham and sliced tomatoes cooling in WIC. PIC stated prep finished recently. EHS observed inadequate rates for both items (see temp chart). EHS observed containers with tight fitting lids. EHS advised to cool items without a lid or covering to allow for adequate air flow and to prevent heat from being trapped while cooling. EHS observed sliced cheese, ham, and lettuce actively cooling in make unit. PIC stated due to a busy morning, staff have been re-stocking make unit frequently; some items had just been prepared. EHS advised against cooling in make unit. EHS provided education on proper cooling methods. CDI - Ham and tomatoes were uncovered. Cooling rate was achieved prior to end of inspection. Cheese in make unit was used for service prior to end of inspection; Ham and lettuce in make unit was removed and placed in WIF. Cooling rate was achieved prior to end of inspection. REPEAT. (0.5)
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with deep gashes near the ends of that cutting boards. EHS advised that scratching and discoloring may occur but once the cuts become deep in the board, the cutting board shall be discarded and replaced. CDI - PIC voluntarily discarded cutting boards. (0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. EHS observed food debris and residue on interior surface of make unit. Increase cleaning frequency to avoid accumulation. (0) |