|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed hotel pans being stored as clean with permanent marker residue still on pans. PIC stated that all pans with remaining permanent marker will be discarded dur to their inability to remove it. EHS will follow up within 10 days to ensure all pans have been discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
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. Observed pickled onions cooling in large stock pot in ice bath at a cooling rate of 0.24F/minute. Cooling rate of 0.54F/minute needed. CDI - PIC stirred onions and added more ice to the ice bath. Onions achieved proper cooling rate during inspection.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crumbled feta cheese, pickled onions, tomato and cucumber salad, and cabbage slaw in front toppings line holding above 41F during inspection. CDI - PIC verified items had only been in unit for under two hours and moved all TCS items to WIC. Unit appeared to have been turned off, PIC turned back on. Unit achieved 22F before end of inspection. Repeat.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
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 Observed cooked onions in a deep stock pot in an ice bath that was not being stirred frequently enough to facilitate proper cooling. CDI - PIC stirred onions and added more ice to ice bath. PIC discussed changing cooling method to utilizing shallower pans to cool in WIC going forward.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer maintaining concentration of 50ppm quat. CDI - PIC changed sanitizer buckets. |