|
33
|
0
|
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 raw shrimp cooling from ambient in WIC while in a deep, covered plastic container. Shrimp was at 61F after 2.5 hours of cooling. CDI - PIC moved shrimp to WIF. Shrimp began to rapidly cool.
0 pts.
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple containers of sauce being stored directly on the floor in dry storage area. Ensure all food is stored at least 6 inches off the ground.
Repeat. 2 pts. |
|
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.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-502.11(A) Maintain utensils in good repair.
Observed heavy rusting on shelving units in WIC. Observed heavily damaged cutting board actively in use during inspection. Observed damaged fryer baskets ready for use during inspection. Repair or replacement needed.
Repeat. 1 pt. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed food debris on floor throughout kitchen area, heavy grease buildup on hood vent over fryers, and heavy food buildup in drains during inspection. More thorough or frequent cleaning needed to preclude pest harborage.
Repeat. 1 pt. |