|
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 melons cut at 840am still above 41F during inspection. CDI: Melons voluntarily discarded. Observed melons cut at 1040am still above 41F and cooling in display case. CDI: Melons were moved to the walk in cooler, and containers opened to properly cool to 41F within remaining 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 melons cooling while tightly covered in the walk in cooler and some in the display case in the product department. Those in the walk in cooler past 4 hours were voluntarily discarded. Other melons were opened to allow for cooling. REPEAT VIOLATION Facility was given a cooling log today and a long term compliance visit will be made to ensure proper cooling of melons is conducted. Facility has appropriate cutting and cooling procedure however the methods for cooling after cutting are not currently working. Leave product open once cut to allow to properly cool. Utilize speed racks and sheet pans or other shelving as necessary to ensure product cools to 41F within 4 hours. Ensure Walk in cooler door remains closed between use to ensure items cool properly. Future violations may result in a risk control plan and or permit action.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 several boxes of gloves and “wypall” towels stored on floor. Provide additional shelving to store single service items. |
|
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 gasket on walk in cooler door is split. |
|
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. Observed fan covers in walk in cooler with dust build up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug cracked in dumpster. Call waste management company to have plug replaced.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. CDI: Lid closed |