|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple containers of food with no lids or coverings on them throughout kitchen during inspection. Ensure all foods are properly covered once out of the cooling process.
0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in prep unit holding above 41F during inspection. See temperature chart. Ambient in unit 47F. PIC stated all foods had been stocked at 11:00am, and facility closed at 3:00pm after lunch service as regularly scheduled. All foods discarded at 3:00pm. Facility to utilize time until unit can be repaired. TPHC form provided via email during inspection. 72 hour VR required.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 shredded cabbage in WIC cooling in a deep plastic container during inspection. Observed diced cabbage being prepped in large quantities while sitting out at ambient temperature. PIC stated it had been sitting out for around an hour. EHS advised against prepping such large batches, and to ensure foods are going into the cooling process as quickly as possible. CDI - All cabbage moved to sheet trays in WIC. Cabbage achieved proper cooling rates.
Repeat. 0.5 pts.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed various single use containers being reused to store various sauces or as tools during inspection. Ensure single use items are discarded after initial use.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting board with heavy damage on the cutting surface during inspection. Replacement or resurfacing necessary. Observed various plastic quart container lids with holes cut in the top as a means to dispense the product inside. CDI - PIC voluntarily discarded.
Repeat. 0.5 pts. |