|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed items in make unit reach in above 41F. EHS observed ambient temperature of reach in unit at 45F. EHS observed TCS foods in top of unit at 41F or under(see temp chart). EHS observed no change in temperature during the inspection for the make unit. EHS observed 2-door lowboy next to make unit in disrepair. EHS observed ambient temperature of unit at 56F. EHS observed no change in temperature of ambient during the inspection. EHS observed only one item being stored in unit; this item was cooling. EHS advised to have repair technician come and assess units by opening time tomorrow to ensure units can adequately hold under 41F. Facility only holds four containers of curry sauce in the top of make unit and EHS observed those items under 41F. EHS advised to place curry sauce on time during dinner shift and to keep the reach in and low boy empty until someone can asses. EHS will return tomorrow to assess situation. EHS advised if make unit cannot be repaired facility may have to voluntarily close until unit can be repaired. PIC voluntarily discarded all TCS items in reach in unit of make table, and the cooling item in the low boy was moved to the freezer. PIC stated a repair tech should be onsite by this evening or first thing in the morning. REPEAT. (3)
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 . |
|
33
|
1
|
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 EHS observed steamed veggies, rice, and cooked chicken cooling in WIC. EHS observed no change in temperature after thirty minutes. EHS observed rice covered with lid, chicken spread in a large amount over a sheet pan, and steamed veggies in large cambro with lid and ice. EHS observed no active control during the cooling process and advised that frequent stirring and temperature checks are needed to ensure items are cooling effectively. PIC was knowledgeable on proper cooling methods and stated more training will be provided to employees. CDI - All items observed cooling in WIC were stirred and placed into smaller containers with no lid to quickly cool. PIC will monitor temperatures until TCS foods have cooled to 41F. REPEAT. (1)
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. EHS observed deep freezer in hallways left unlocked. EHS advised PIC last inspection to keep freezer locked when not in use due to being accessible to the public. CDI - PIC locked freezer. REPEAT. (1) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed dishes stacked as clean but still wet. EHS advised to stagger dishes to allow for adequate air drying. (0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed facility without tests trips for quat sanitizer. PIC stated they had a full roll but must have misplaced it. PIC will order another roll. 10-day VR required. (0.5) |
|
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. EHS observed facility AC vents and ceiling tiles by wok station soiled with food debris and residue. Increase cleaning frequency to avoid accumulation. (0) |