|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed thermometer probe caked with dried food during inspection.
CDI - Thermometer probe sanitized.
0 pts. |
|
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.
Observed cooked chicken and chicken soup cooked at 5:00am holding above 41F during inspection. See temperature chart. Observed cooked chicken prepared at 12:55pm cooling at a rate of about 0.23F/min. Rate of at least 0.54F/min necessary to achieve 70F within two hours. Chicken was holding at 103F with 30 minutes left in the cooling window.
CDI - PIC voluntarily discarded chicken and soup prepped at 5:00am. Chicken cooling methods changed to allow for rapid cooling. Cooling rate of 0.6F/min achieved.
1.5 pts.
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 ajo salsa in prep unit holding above 41F during inspection. See temperature chart. Sauce was stacked above the air curtain.
CDI - PIC voluntarily discarded.
Repeat. 1.5 pts. Points not escalated due to vast improvement.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed soup in WIC baring a prep date of 8/11/25 during inspection.
CDI - PIC voluntarily discarded.
Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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
Observed chicken soup and cooked chicken being cooled while in large, deep containers in WIC. Both items had missed cooling window. Observed cooked chicken cooling while in a deep plastic container at ambient temperature. When asked about the cooling process, PIC stated chicken sits out at ambient temperature for multiple hours. EHS recommended against this cooling method. Chicken was moved to WIC. Cooling did not hasten.
CDI - Chicken moved to RIF, and divided into shallower pans to rapidly cool.
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 . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee not donning proper hair restraint while working with customer foods. Ensure all food handling employees don proper hair restraints.
Repeat. 1 pt. |