|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
REPEAT
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 wrapped deli slices in walk-in cooler above 41F after slicing/prep recently before inspection. Facility still in need of improvement for cooling methods for sliced meats. Deli meat is sliced and portioned into wrapped plastic bags and placed in larger bags in bulk.
Facility will begin laying deli slices in thin later on sheet tray to facilitate cooling.
Verification required
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 . |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Maximum water temp observed at all fixtures - 3 compartment, prep sink, handwashing sinks - observed at 80F. PIC contacted manager during inspection who stated water heater in need of adjustment to raise hot water temperature.
Permit conditions state permit was approved with undersized water heater and that water heater shall be replaced if proven incapable to supply sufficient hot water.
Verification required |