|
18
|
3
|
Proper cooking time & temperatures |
No |
Yes
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed incomplete par-cook logs. CDI: Education provided to PIC. REPEAT VIOLATION.
**Continued non-compliance can result in Risk Control Plan, revocation of partial cooking privileges, and permit action at next inspection. |
|
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 ositos slaw and cole slaw being held above 41F in small make table. Product prepared 10/31 and 10/28. Ambient temp of unit 35F. Possible restricted air flow due to excess pans stored in unit. CDI: Education provided and PIC voluntarily discarded product. |
|
33
|
0
|
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 cut cabbage cooling in small make table. CDI: Education provided, product (flip top portion) placed on ice for rapid cooling, and product (reach-in portion) moved to walk-in cooler for rapid cooling (<41F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door cooler. CDI: PIC ordered new gasket during inspection. REPEAT VIOLATION.
**Points not assessed due to corrective action taken. |