|
33
|
1
|
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. -Observed cut honeydew and cantaloupe cooling on the grab-and-go retail case, inside plastic containers covered with lids. Cut melon was prepped this morning, less than 4 hours ago. -CDI- Because cut melon was within its 4-hour cooling window, PIC moved containers to WIC and removed lids for efficient cooling. By end of inspection, EHS observed cut melon cooling at sufficient rates. Retail grab-and-go cases are not efficient at cooling. For proper cooling methods, use WIC or WIF and leave containers of food uncovered to allow for air flow. -If violation is observed on future inspections a risk control plan or permit action may be required. -REPEAT-
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
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -Observed shelving above 3 compartment sink starting to rust. Observed clean dishes stored directly on the rusted shelving. Replace. -REPEAT- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 damaged floor tiles in doorway to prep room. -REPEAT- |