|
20
|
0
|
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.
Observed items such as firey broccoli and tomato with onion that was prepped this morning and cooling in the WIC at 45F - 55F with no change in temperature from 11:00am - 11:30am. Items are still within the 4 hour cooling parameter. -CDI- PIC placed the prepped items on a shallow sheet tray to cool quickly. (0 pts)
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed quat sanitizer in sanitizer bucket at 50ppm. Quat must be at least 100ppm. -CDI- PIC replaced the quat with new solution at 200ppm. (1 pt) |
|
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 items that were prepped earlier in the morning set to cool in deep metal containers with the lids on during inspection. -CDI- PIC placed the food items in shallow sheet trays to properly cool. (0.5 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 . |
|
41
|
0.50
|
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 quat sanitizer solution at 50ppm. -CDI- PIC replaced the quat solution with new sanitizer. (0.5 pts) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed 4 metal containers wet stacked while being stored as clean. -CDI- PIC placed the necessary containers in the dish pit to be rewashed and sanitized. Due to severity, no points taken. (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.
Observed food residue/debris build up on a wire rack in a low boy cooling unit in the kitchen. Also observed food debris build in the same low boy unit in the gasket. Increase cleaning frequency. (0 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed can-wash hose with nozzle attached while under continuous pressure. -CDI- EHS and PIC discussed proper backflow devices and water was turned off and pressure was released. (0 pts) |