|
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 prepped lettuce from 8:30 am 3/26 in lowboy and WIC and Mac and cheese prepped at 7:30 pm 3/25 in lowboy above 41F. Per PIC, lettuce gets washed, spun, and prepped into metal container to cool in WIC to finish cooling and Mac and cheese thaws in WIC, then gets prepped into container to cool back down in WIC before items are moved to lowboys. CDI-PIC voluntarily discarded items.
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
|
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 cut lettuce and Mac and cheese in covered containers that did not reach 41F within 4 hours of being prepped. CDI-PIC voluntarily discarded items. EHS spoke with PIC about leaving all prepped TCS foods including shredded cheese, Mac and cheese, lettuce, and the shredded chicken unvented in the WIC after being prepped to allow for the maximum transfer of heat after being prepped.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife used for cutting wraps stored between the lettuce container and the inside wall of the prep top. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without quat test strips during inspection. EHS tested 3 compartment quat sanitizer with their test stripes and got a concentration of 400 ppm. VR within 10 days to check for establishments test strips. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink drains below the flood level rim of floor drain. VR with 3 days to check status of air gap clearance above drain. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple bags of trash in dumpster enclosure area.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug. |