|
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.
EHS observed a container of roasted corn in walk in cooler holding above 41F. PIC stated that the product has not been removed from the cooler and was prepared the day prior. Product was at 44F more than 6 hours after the cooling window.
CDI- PIC voluntarily discarded the roasted corn.
-1.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.12(D)(2)(d) Placed in a PACKAGE with an oxygen barrier and sealed before cooking, or placed in a PACKAGE and sealed immediately after cooking and before reaching a temperature below 57°C (135°F).
EHS observed food employee attempting to hot bag cooked chicken at 125F.
CDI- EHS intervened and provided education. PIC instructed food employee to place chicken in walk in cooler to cool to 41F before bagging.
**REPEAT** -1-
**Points have been deescalated due to overall improvement. During previous inspections facility was being marked out for not removing items from hot bags within the required 48hour time frame. EHS did not observed any violations surrounding the 48 hour guidelines which is why points have been deescalate. The violation observed today was in reference to temperatures before bagging 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
EHS observed roasted corn and tikka sauce cooling in walk in cooler in deep containers with tight fitting lids.
CDI- Corn was discarded as it missed the cooling window. Tikka sauce was placed into an ice bath to promote rapid cooling.
-0-
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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flying insects in the kitchen area.
**REPEAT** -2-
6-202.15 Protect outer openings of establishment from insect or rodent entry.
EHS observed the facility back door left open during visit. |
|
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.
Observed tiles surrounding floor drain are broken and missing in some places. Observed low grout throughout facility.
**REPEAT** -1- |