|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded mozzarella, wings, and pizza sauce still cooling from last night. CDI: Product voluntarily discarded. Facility has changed pizza sauce recipe to use ice as an ingredient, however the employee who prepared the sauce did not use the updated procedure. PIC stated that he is going to work on the mozzarella shredding procedure to get the timing correct so that product needs none or minimum cooling. EHS and PIC discussed cooling methods such as no lids, less product in bins, and pulling less product at a time. Wing process was completed per SOP for the first batch but not the second batch.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of ricotta and one container of fresh mozzarella above 41F in reach in cooler. CDI: Items were rapidly cooled. Employees were preparing a large order and left product on the counter. During inspection, some items that are not required to be kept cold (raw peppers, raw onions, and black olives) were moved to the reach in part of a cooler. The cheeses were moved to the prep top cooler for storage from now on so that product is not taken in and out of refrigeration. REPEAT VIOLATION Significant improvement as all cold holding units were functioning properly. Only these 2 items left on the counter were above 41F.
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 |
No |
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 wings, mozzarella cheese, and pizza sauce still cooling in deep, tightly covered containers. CDI: Items were voluntarily discarded. EHS and PIC discussed proper cooling methods. Facility has changed pizza sauce cooling method to use ice as an ingredient, however it was not made with the updated process last night. Wings process has also changed and the second batch was not cooled properly. PIC is actively working on a mozzarella solution.
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
|
0
|
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 some flour build up on side of oven and fryers. Significant improvement from previous inspection. PIC stated that each area is on a weekly clean rotation to ensure that it is maintained. This equipment is due today for cleaning per rotation. Observed gaskets on reach in cooler doors at pizza and sandwich prep areas with build up. REPEAT VIOLATION |