|
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 a pan of cooked tenders cooling in walk in cooler and not meeting the initial 2 hour cooling rate. Tenders were 80F in walk in cooler at 1:30pm and the cook time on the pan states made at 10:30am. CDI-PIC discarded tenders.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed high chlorine concentration in sanitizer bucket above 200ppm. CDI-PIC diluted to 100ppm chlorine.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of toxic chemical at mop sink. CDI-PIC labeled bottle degreaser and relocated to chemical storage area.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner stored with sauce bottles near grill area. CDI-PIC relocated cleaner to chemical storage area. |
|
33
|
0
|
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 a pan of cooked tenders cooling in walk in cooler while covered with an aluminum lid. CDI-tenders were discarded due to not meeting the initial 2 hour cooling rate from 135-70F.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed a pan of French fries sitting on a push cart at 38F. PIC stated fries are cooked per customers order. EHS informed PIC fries cannot slack on push cart and needs to be held under refrigeration, under freezer or on TPHC. CDI-PIC placed fries back into walk in cooler. -REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed inoperable reach in freezer beside flip top cooler and broken gasket at bottom door of same reach in freezer. Repair inoperable freezer and replace broken gasket |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Did not observe toilet tissue in unisex restrooms. CDI-PIC supplied toilet tissue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged floor tiles in multiple locations throughout facility. Repair all damaged areas.-REPEAT |