|
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. Observed shrimp cooling in walk in cooler from 4 hours prior at 45F. CDI: Product was uncovered and rapidly cooled to 41F. Product was 43F Within 20 min of uncovering product.
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 . |
|
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 Cole slaw, cabbage and carrot mix, and spring mix in prep top cooler holding above 41F. CDI: Lid closed on unit and pans placed down all the way/moved to completely cover the top so air could not escape. Products returned to below 41F within 40 min. EHS recommends putting less leafy greens in the containers to assist in maintaining temperatures. REPEAT VIOLATION Previous violation corrected. Unit is working and items are placed in the cooler at 41F and below per PIC taking temperatures as food is brought from the walk in.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 shrimp cooling in a deep, covered pan in the walk in. Observed salmon and haddock cooling in cooler drawer. CDI: Products moved to the walk in cooler and left uncovered to properly cool. Rates achieved in walk in cooler while uncovered. REPEAT VIOLATION
EHS recommends pre-chilling marinades for the fish to ensure that it does not raise the temperature of the product. Additionally, EHS and PIC discussed thawing processes for some of the above items. Charlotte cold water in the summer is very warm (today it was measured at 85F) and therefore thawing of products takes very little time. If products must be thawed under running water, staff should stand and agitate the product as fish will thaw extremely quickly. This will eliminate extensive cooling after prep.
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 |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean.CDI: Containers separated for air drying. |
|
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 build up on inside of dish machine door around crevice where the door meets the dish machine. Observed minor food debris and build up on shelving in the walk in cooler. |