|
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 cooling chicken gnocchi date in ice bath for cook-chill above 41F after 6.5 hours. CDI - PIC voluntarily discarded and will schedule training to make sure all food employees working with sauces know the critical control points and are measuring sauce during all stages of processing as required by approved HACCP plan. Logs show that all sauces achieved 41F or below. -1.5-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed PIC using TPHC for cold salad ingredients, lasagna and other items in cook line and salad station. VR no later than 11/08/2025 to ensure facility either has a written procedure available for using TPHC or are cold and hot holding all TCS foods. -1.5-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
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 sauces cooling in 1 of 3 ice bins still above 41F after more than 6 hours. Ice had completely melted. Door paddle was in bin #3. No active cooling taking place and last logged temperature showed 39F at 4P. CDI - Sauce voluntarily discarded. REPEAT Points not escalated as last inspection indicated that cooling product were served while cooling, which is allowed.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility not able to locate irreversible thermometer used to check high temp sanitization. VR no later 11/08/2025 to ensure facility has a thermometer able to measure high temperature sanitization. -.5- |