|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed two pans of cooked rice cooling in the walk in cooler at 75F at 1:45PM. PIC stated that items were placed in walk in cooler to cool between 10-11AM. Items missed the two hour window for cooling products from 135F to 70F. CDI- PIC voluntarily discarded the rice.
For more information please visit: www.mecknc.gov/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://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items (cooked onions, goat cheese, ravioli, Alfredo, bolognese, cooked Brussel sprouts (multiple portions), cooked rice (multiple portions), cooked broccoli (multiple portions), tomato sauce, raw shrimp and calamari) holding above 41F. These items were held in different units throughout the cookline. See comments. CDI- cooked onions, goat cheese, tomato sauce, ravioli, were voluntarily discarded. PIC cooled other items to 41F or below. **REPEAT** -3-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 two pans of rice cooling in walk in cooler at 75F. EHS did not observe active stirring and rice was densely piled on the sheet trays. CDI- PIC voluntarily discarded.
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep unit with the stickers and PIC stated that avocados were washed. **REPEAT** -0.5- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large portion of wet stacked containers being stored as clean. Separate containers to allow proper air drying. **REPEAT** -1- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility did not have a functioning irreversible registering thermometer for the high temp dish machine. 10 DAY VR Required. -0.5- |