|
33
|
1
|
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 chicken wraps and side salads prepped at 10:30am in front lowboy units not cooling rapidly during inspection. All food items were in closed plastic containers with no ventilation and had not been placed in WIC to cool before being placed in lowboys. CDI - PIC moved to WIC to hasten cooling. Repeat.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed min/max thermometer used to measure the temperature of hot water for sanitation from the mechanical dish machine out of calibration. 10 day VR required. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing and packaging up catering orders without donning proper hair restraints. Ensure all employees preparing customer food don hair restraints. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris build up on bottom of multiple lowboy and reach in units, and heavy food debris on shelves in chicken cooler adjacent to breading station. More thorough or frequent cleaning needed. Repeat. |