|
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 lidded large containers of yams and collards from the 2/9 and 2/10 above 41F in the WIC. -CDI- PIC voluntarily discarded the yams and collards that missed the cooling window.
Ensure that foods that are cooling are quickly cooled using approved methods. Ensure that food is cooled from 135F to 70F in 2 hours and 135F to 41F in a total of 6 hours. Ensure lids of cooling containers are opened, ensure food is actively stirred during the cooling process and ensure that equipment such as WIF is utilized during the cooling process.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed large container of chicken wings/thighs on hot holding, 4 of the wings/thighs under the hot holding light were below 135F. -CDI- PIC stated the fried chicken was fried 30 minutes prior. PIC re-dropped chicken in the fryer reheated up to 178F and placed back onto hot holding.
EHS and PIC discovered one of the hot holding light bulbs was turned off. PIC turned back on.
Ensure all hot holding foods are maintained at 135F and above.
-No escalation of points due to improvements in HH made since the last inspection.-
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw turkey burger, raw beef patty’s, and hot dogs above 41F in the grill drawer on the cook line of the facility. Turkey burger was 44F, hamburger was 44F, and hot dogs were 47F.
PIC stated that all foods in the cold drawer were placed in this morning after opening (11:00 am) PIC and EHS also noted that the grill drawer was not closed all the way.
-CDI- PIC voluntarily discarded hot dogs and closed drawer all the way to ensure the raw meat cooled. Raw meats went below 41F by the end of the inspection.
Ambient of grill drawer was 39F.
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
|
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 large container of Mac noodles cooling with Lid in the WIC, Observed large lidded container of cabbage cooling in the WIC. Observed 2 lidded large containers of yams and collards from the 2/9 and 2/10 above 41F in the WIC. -CDI- PIC voluntarily discarded the yams and collards that missed the cooling window. After doing so he decided to move the cabbage and the mac noodles into the WIF and removed the lids.
Ensure to follow proper cooling methods especially when cooling large batches of food.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 pests present in the facility during the inspection. Ensure that facility is free from any insects. PIC showed invoice for pest control that was completed on February 6th. Ensure that pest control frequency is continued and maintained. |