|
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 large batch of curry sauce that had just come off stove (holding at 180F+) in walk in cooler, portioned in large volume deep metal container with lid secured. CDI- lid removed, EHS discussed proper cooling methods including using ice, active stirring and allowing cold air to flow around product. Avoid storing in large volume containers, portion out into smaller, less volume pans for better cooling. Proper cooling observed after correction.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of collard greens on the floor next to cook line. EHS observed that employee was opening boxes to cook collard greens. EHS suggests leaving boxes on rolling carts, ensure food is at least 6 inches off floor during prep process. CDI- boxes moved up onto rolling cart during inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x bucket of sanitizer holding below 50ppm quat. Facility uses sanitizer from dispenser at 3 comp sink, facility does not have dish washing machine so they are using sanitizer bay throughout day. Ensure sanitizer is changed as frequently as necessary to keep at proper concentration. REPEAT. Note: points left at half, improvement from previous inspection. Previous inspection references all sanitizer buckets at 0ppm, todays inspection was just 1x bucket at low concentration. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple wet stacked pans on the drying rack. Air-dry prior to stacking. REPEAT. |