|
20
|
0
|
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 2 large containers of collard greens and 1 container of pork stock in walk in cooler not meet the 6 hour cooling rate. Items were cooling initially at 5:28am and by 12:35pm the final temperature was 60 and 49 for the 2 containers of collards and 45F for pork stock. Collards were observed stacked atop of one another. CDI-All items were 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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a tray of chicken quarters hot holding at 129F in hot box beside grill. PIC stated items were placed in hot box less than 3 hours ago and could have gone out of temperature with door being left open or tray being pulled out. CDI-PIC reheated chicken above 165 in smoker.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of collards and one container of port stock in walk in cooler as well as one container of sour cream in front flip top cooler cold holding above 41F (refer to temperature chart). Items in walk in cooler did not meet the 6 hour cooling rate and were cold holding above 41F and sour cream was double stacked in two containers which did not allow for proper air flow into the container. CDI- walk in cooler items were discarded and sour cream was allowed to cool due to recently being placed into unit less than an hour ago from walk in cooler.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
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 collards and pork stock cooling in large containers in walk in cooler while stacked and/or covered with tight fitting lids. CDI-items were discarded due to not meeting 6 hour cooling time. -REPEAT VIOLATION-
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 . |
|
44
|
0.50
|
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 few metal pans stacked while wet in clean dish rack. -REPEAT VIOLATION- no point escalation due to noticeable improvement |
|
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 cleaning needed on equipment throughout facility such as internal and external areas of cold and hot units, cleaning to remove red/brown spillage in reach in freezer, cleaning on mixer, and cleaning needed on kettle. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed missing tiles at floor drain in front of steam kettle. Pooled water accumulation was observed in missing portion of tiling. REPEAT VIOLATION |