|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Kale salad in salad lowboy above 41F and 2 Side salads in front of house Lowboy above 41F. Ensure all foods are maintained at 41F. -CDI- Salads were prepped 2.5 hours prior and able to be moved to WIC to properly cool before being returned to cold holding units.
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 shred chicken cooling in the WIC, shred chicken was in tightly wrapped plastic bags. Cooling rate of the shredded chicken was 0.077. Chicken was emptied from tightly wrapped plastic bags and spread evenly in WIC in order to cool properly.
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 . |
|
49
|
1
|
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 buildup of food on shelving in one door raw chicken reach-in unit. Observed buildup of dust and food debris on shelving of clean dish rack.
-REPEAT- Same location as last inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind 3-Comp sink and behind hand sink next to 3-Comp Sink in need of cleaning, as well as wall behind clean dish rack, and floors of WIF in need of cleaning. Increase cleaning frequency and thoroughness. |