|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some black buildup inside ice machine. Clean ice machine more frequently. 0 pts. |
|
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. Roast beef that was cut and portioned at 9:30AM still measured 48F at 2PM. Tuna salad measured 62F and was prepared at 11:30AM. Tuna was cooling in deep container with lid on it. TCS foods prepared with room temperature or cold ingredients must cool to 41F within 4 hours of preparation. CDI - Roast beef discarded and tuna salad moved to sheet pan to continue cooling. // 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. Steak that was cooked and began cooling at 11:30AM still measured 71-81F at 2PM. Pulled chicken that began cooling at 10:30AM still measured 71-79F at 2PM. Also, tomato soup measured 115F and had been cooling for over 1 hour. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Tomato soup reheated to above 165F and restarted cooling process in ice bath in prep sink. Steak was discarded by PIC. Pulled chicken discarded by PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce measured 62F in sandwich cooler. Egg salad measured 44F in sandwich cooler. PIC stated lid was open during lunch rush which caused food temperatures to rise. CDI - Both items moved to walk-in cooler to cool.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pickled vegetables were prepared on 1-18 and had not been discarded. PIC states establishment puts raw vegetables in hot brine mixture. Hot pickled vegetables are TCS ready-to-eat foods that must be used or discarded within 7 days of preparation. Also, chicken salad was dated as being prepared today. PIC states the chicken was cooked yesterday though. Ensure TCS RTE foods are dated based on the oldest ingredient. CDI - PIC discarded pickled vegetables and changed the chicken salad date to yesterday as the prep date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 Sliced deli meats, pulled chicken, 2 soups, and tuna salad were cooling in deep containers/pans with lids on containers during inspection. Ensure cooling TCS foods are cooled using methods that cool the food within the time/temperature parameters. Use ice wand/ice bath for large batches of soups, cool deli meats and steak on sheet pans/shallow pans and leave them uncovered, etc. CDI - Cooling TCS foods that did not reach temperatures within the proper time were discarded. Soups were reheated to above 165F and cooled using ice bath. Tuna salad was spread out onto sheet pans to continue cooling.
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
|
0.50
|
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. Clean shelves throughout kitchen. Grease/dust accumulating on shelves. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hand washing sink is falling off wall. Reseal hand washing sink to wall. 0 pts. |