|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 kale cooling while tightly wrapped in the cooler drawer. Product relocated to the walk in but left wrapped. Product cooled at a rate of 0F/min. CDI: Product uncovered and properly cooled. REPEAT VIOLATION Overall facility has excellent cooling processes regarding using shallow pans, stirring, and ice as both an ingredient and around product to cool. Continue to work on the ambient cooling procedures and ensuring that monitoring by PICs of staff is occurring. Future violations will result in full point deduction and a Risk Control Plan.
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
|
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 buttermilk stored on counter on ice above 41F. Ice bath was not up and around the product. CDI: Product cooled and then placed in a proper ice bath. Use appropriately sized ice baths or switch product to TPHC. All other cold holding was in compliance.
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
|
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 Observed salmon cakes cooling in cooler drawer while wrapped. CDI: salmon cakes unwrapped and properly cooled. Observed salmon cake mix cooling in walk in, and meatball mix cooling in walk in cooler in deep covered containers. CDI: Products placed on sheet pans and rapidly cooled. REPEAT VIOLATION Future cooling methods violations will result in a risk control plan.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons stored in water at 70F. CDI: spoons removed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on drying rack. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several broken plastic lids for large lexans. CDI: Lids voluntarily discarded. |