|
20
|
1.50
|
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 a large container of beans cooling in walk in freezer and not meet the initial 2 hour cooling rate. 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://youtu.be/bRvqAETDjQU 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 41F or less. -P Observed container of single service green sauce in cold drawer sauce cooler cold holding at 50F. PIC stated that they have issues with maintaining temperature of the cooler often due to the constant in and out of the unit. EHS provided TPHC procedures for PIC and PIC put sauces in cold drawers on temporary 4 hour TPHC. PIC has contacted technician to repair cold unit. VR-A verification visit will be conducted in 3 days to check cold holding temperature of sauce cold drawers.
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
|
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 a large container of beans cooling in a metal pan in walk in freezer. Beans did not meet initial 2 hour cooling rate due to to the large quantity of beans being cooled in the large metal container. CDI- EHS provided education to PIC to pan half or one third of the amount of beans in a metal pan for rapid cooling.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hot box with rotisserie chicken inoperable during inspection but facility was still using unit to keep rotisserie hot temporarily. PIC stated hot box has been inoperable since some time last week and was suppose to be serviced this past weekend but technician did not arrive. Repair hot box unit
Also observed sauce cold drawers not maintaining 41F and below. Repair unit |
|
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 rack containing single service items which has dried food debris and dirt on rack. |
|
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 cracked floor tiles in front and back of house facility. Repair tiles |