|
20
|
1.50
|
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 rice temp at 80-83F while cooling in tightly covered plastic containers in RIC for almost 2 hours. - CDI - PIC rapidly reheated rice to above 165F and began cooling process over.
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 . |
|
33
|
0.50
|
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 - REPEAT - Observed rice cooling in individually packaged plastic containers with tightly closed lids in RIC. Do not individually package rice in closed containers until cooled to 41F or below. - CDI - PIC combined rice in two larger containers and rapidly reheated rice to above 165F before placing rice in WIF to quickly cool.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - REPEAT - Observed thawed ROP salmon in RIC lacking cuts in packaging. - CDI - EHS explained requirements to PIC. Employee cut open all packages. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - REPEAT - Observed cardboard and aluminum foil lining shelving throughout facility. Remove cardboard/aluminum foil and replace with a nonabsorbent material such as plastic liners. - *NOTE: Points reduced to half due to low risk associated with violation. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed cracks in floor tiles throughout facility. Pooled water observed in large crack near fryers. Repair/replace.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed 3 compartment sink inaccessible due to being used for storage for unused equipment and other items. Remove items from 3 compartment sink so that it is accessible should the dish machine fail and dishes need to be washed in this sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. - Observed 0 foot candles in back portions of WIF. Increase lighting to at least 10 foot candles. |