|
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. 1 deep pan of cut chicken measured 45F at 2:30PM. Employee told PIC it began cooling around 10AM. Ensure TCS foods that are prepared at room temperature are cooled to 41F within 4 hours. CDI - PIC educated on cooling methods and she discarded the chicken.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned lo mein in sandwich cooler top was stacked over the fill line. The portions above the fill line were 45-54F. TCS foods in cold holding shall measure 41F or less. CDI - Lo mein moved to walk-in cooler to cool. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 Cut cabbage was cooling in upright cooler with lid on it tightly. Also, cut chicken in walk-in cooler was 45-46F at 2:15PM after cooling for more than 4 hours. Chicken was cooling in containers with lids on them. Ensure TCS foods are cooled properly: leave uncovered, use freezer, walk-in cooler or ice bath, use shallow pans, etc. CDI - Chicken was discarded. Cut cabbage was moved to walk-in cooler and left uncovered to continue cooling. 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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Some stacks of pans and containers that were stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. An employee was also observed using a cloth towel to dry containers after she took them out of the sanitizer. Utensils are not allowed to be dried with cloths. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets on upright freezer door. 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 and legs of equipment around the grill and stove top. Clean these areas more frequently. Improvement from last inspection so reduced to 0 points. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored on shelf above prep table. Employee drink observed on prep table behind cutting boards that are used to cut chicken during service. Do not store employee personal items where they can potentially contaminate food. |