|
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 30 full racks of ribs that were cooked the day prior to inspection that were recorded at 43-45F. The ribs did not meet the correct cooling parameters. -CDI- PIC voluntarily discarded the necessary racks of ribs. (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 . |
|
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 cooked ribs that were cooled while tightly wrapped in plastic. The policy of the facility shows that after the ribs are cooked they are to be set out for 10-15 minutes, immediately wrapped in plastic, then placed to cool. Use approved cooling methods to achieve proper cooling. -CDI- PIC voluntarily discarded the respective ribs. REPEAT*** (1 pt)
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 . |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed 3/4 hand sinks with temperatures ranging from 121-136F making it uncomfortable to effectively wash hands. Have the hand sinks serviced so that the temperature does not exceed 110F. Also observed leaking coming from the bottom of the basin at the hand sink closest to the swinging door. Repair leaking. |