|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed large container of lamb stew not achieve appropriate cooling parameters as it had been cooling since previous day inside of the walk-in cooler, according to the PIC. Product temperature registered at 62 F degrees during today’s inspection. CDI - Product voluntarily discarded. -1.5-
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. |
|
33
|
0.50
|
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 large metal pot full of lamb stew cooling covered since previous day inside of the walk-in cooler, according to the PIC. CDI - EHS discussed with PIC about effective cooling methods such as separating product into smaller containers, active stirring, keeping containers vented to allow heat transfer and monitoring temperatures. Product voluntarily discarded by PIC. -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
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT: 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed 2x heavily scored cutting boards stored on utensil shelving unit above the 3-compartment sink. CDI - Equipment discarded by PIC.
REPEAT: 4-501.11 Maintain equipment in good repair. - Observed split gasket on door of protein walk in cooler. Also observed heavy ice accumulation at walk-in freezer condenser lines. Repair. -1- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 hood vent over cook line with grease and residue build up dripping down vents. No points deducted as PIC provided documented evidence of scheduled cleaning services within the following 2 weeks. -0- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insufficient water pressure at male and female restroom fixtures. Sufficient water pressure was observed inside the permitted facility’s 3-compartment, prep and all hand washing sinks. VERIFICATION IS REQUIRED. -0.5- |
|
55
|
1
|
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 walls inside of the walk-in freezer in disrepair. Observed large floor panel lifting inside of the walk-in freezer. Repairs needed.
REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 several ceiling tiles peeling in meat prep room. Observed damaged floor tile in male restroom. Repair. -1- |