|
20
|
0
|
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 cooked chicken cooling since 10:30 am with temperature registering at 85 degrees F. CDI - Product voluntarily discarded by employee. -0-
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding above 41 F in prep units (see temperature chart). Ambient temperature of 1 of 2 units read 47 F. PIC called refrigeration specialist for emergency repairs and ETA this afternoon. Several items were held in unit since previous day were voluntarily discarded, all other foods from today were transferred into the reach-in freezer to cool down. -1.5-
VR - Verification required within 3 days to ensure unit has been repaired.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 densely packed cooked chicken cooling inside a tightly covered container since 10:30 am. Temperature measured at 85 F at beginning of inspection. Product voluntarily discarded due to not meeting time and temperature cooling parameters. Also observed pork wontons cooling with a change of 0F/min. Product left covered inside of reach-in unit. Wontons were transferred to the reach-in freezer for rapid cooling towards < 41 F. -0.5-
For more information please visit: http://meck.co/FoodSafety 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
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at upright reach-in freezer. Replace. No points deduced due to improvement on previous inspection. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 grease accumulation on hood vent system. Increase cleaning frequency. No escalation of points due to different area observed and improvement made on previous inspection. -0- |