|
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 three containers of noodles prepared yesterday above 41F (see temperature chart). PIC stated noodles are cooked, then placed in ice bath, then moved to WIC. EHS observed noodles in large container with lid on top. EHS observed all noodles from yesterday above 41F while noodles prepared one other days were held below 41F. PIC stated the noodles were not cooled properly. CDI - PIC discarded all noodles observed above 41F. (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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in sushi low boy cooler held above 41F (see temperature chart). PIC stated the raw fish was originally placed in display case but case was never turned on so PIC moved fish to low boy cooler until display case reached temperature. EHS observed sheet pans on each shelf which could potentially be obstructing the air flow in the unit. EHS observed ambient temperature below 41F. EHS advised to remove sheet pans to allow for better air flow in bottom of unit. CDI - Sushi fish that was originally in display was moved to freezer to quickly cool and all other TCS items that were in cooler prior to today was voluntarily discarded. (1.5)
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
|
0.50
|
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 chicken cooling in 2 door RI above 41F. Chicken was in large container with lid. EHS checked back after 30 minutes with no temperature change. CDI - Chicken was moved to freezer to quickly cool within 4 hours. (0.5)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna in 2-door lowboy at sushi station thawed with no slit or cut to remove fish from reduced oxygen environment. EHS advised to thaw ROP fish by cutting a slit or corner of packaging to remove fish from reduced oxygen environment. CDI - Fish was removed from cooler and slits were cut in packaging. (0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans and sheet pans stored still wet stacked on top of each other. EHS advised to stagger dishes to allow for air drying before stacking. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed door to employee restroom breaking apart near the bottom of the door. Observed rubber strip that runs along baseboard of floor in dining room area coming off wall and exposing inside of wall. (0) |