|
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 overfilled pans of romaine and green leaf lettuce cooling at a rate of 0.0 in the salad prep unit. Salad was prepped 30 mins prior to the observation. -CDI- Salad was moved into the WIC to cool and PIC swapped cold lettuce into unit from WIC. Salad cooled by the end of the inspection
Ensure proper cooling methods are used such as smaller batches, the use of WIC and WIF and keeping pans with no lids on in cooling process.
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
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3-4 flies present in the kitchen. Pests were not in contact with food or food contact surfaces. Ensure that pest control is increased and facility is maintained pest free. |
|
49
|
0.50
|
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 heavy buildup of debris and residue present on the interior shelving of chicken fridges. In lowboy RIC’s throughout the facility and on speed rack shelving of the WIC.
Ensure non-food contact surfaces are cleaned and maintained as clean. |
|
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 floors of the WIF in need of cleaning, floors by chicken breading area and around the corner from chicken breading area also in need of cleaning.
Ensure that floors, walls, and ceilings are cleaned and maintained as clean. |