|
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. Observed ice machine with light pink buildup and in need of cleaning. |
|
20
|
0
|
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. Observed stacks of prepped cheese slices cooling in walk in cooler and not meeting cooling rate (refer to temperature chart). CDI-PIC unstacked containers and removed tops for rapid air flow.
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler and cold drawer such as pork sausage, turkey sausage, sliced cheese, street corn filling, stuffed bagel minis, and cream cheese out of cold holding temperature (refer to temperature chart). PIC stated all items were pulled from walk in cooler at start of shift, observed at 41F and placed into flip top unit and cold drawers. Internal temperature of flip top unit was 40F. PIC stated cooler flip tops have been open and closed frequently and left open which could’ve caused temperatures to go out. PIC contacted technician to lower internal temperature of unit. All items were removed from unit and placed back into walk in cooler to cool and replaced with items 41F and below in walk in cooler. Vr-A verification will be conducted within 3 days to insure all TCS foods in flip top cooler and cold drawer maintain 41F and below.
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 4 containers of sliced cheese cooing while stacked and covered in walk in cooler. -CDI-PIC unstacked items in walk in cooler. -REPEAT VIOLATION-
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee drinking while walking throughout back kitchen area.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee place employee drink on top of prep counter top. |