|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed large pot of chicken in WIC and containers of sour cream, sliced tomatoes, guacamole in front reach in cooler stored without lids. All items not in the process of cooling must be covered. CDI - PIC had coverings placed on all exposed items. - 1.5 - |
|
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 two pans of cooked, shredded chicken and one pan of ground beef in WIC from previous day above 41F (see temperature chart) after >6 hours. Items did not meet cooling parameters. All other items observed in WIC were below 41F. CDI - PIC voluntarily discarded chicken and ground beef that did not meet cooling parameters. - 1.5 -
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 . |
|
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 chicken and ground beef cooling from previous day did not meet cooling parameters. Items were in shallow pans but were covered. Items were discarded. Change cooling procedure to ensure items are cooled from 135F to 70F within two hours and to 41F within an additional 4 hours. - 0.5 -
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Fan attached to ceiling on cook’s line was observed with accumulation of dust/debris on fan guard. Clean frequently to prevent build up and possible contamination of food and food contact surfaces. |