|
20
|
1.50
|
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. Lettuce that was cut at 10AM still measured 45-47F in sandwich cooler at 2:30PM. TCS foods must cool to 41F within 4 hours of preparation. CDI - Lettuce discarded.
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 . |
|
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 Lettuce cooled after preparation in sandwich cooler and did not reach 41F within 4 hours. Use walk-in cooler to cool TCS foods after preparation. CDI - Lettuce discarded. 0 pts.
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
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Customer with dog observed in dining room. Staff did not ask if it was a service animal. Pets are not allowed in food establishments. Ensure staff ask customers with animals if they are a service animal. Service animals are permitted, but pets are not allowed in establishment. CDI - PIC educated on animals in establishment. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean low shelves in kitchen area. 0 pts. |