|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed multiple heavily dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - Cans segregated to be returned.
Repeat. 2 pts. |
|
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 cooked dumplings cooling at ambient temperature for an hour during inspection. Dumplings were placed covered container once moved to WIC. Dumplings were not cooling hastily.
CDI - Dumplings uncovered. Cooling rate increase sufficient to achieve 70F within two hours. EHS provided alternate cooling methods.
0 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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw chicken being thawed under running water that was maintaining a temperature of 77F during inspection.
CDI - Chicken placed in WIC to continue thawing.
0 pts. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer with concentration below 50ppm chlorine during inspection.
CDI - PIC corrected solution to maintain concentration of around 100ppm chlorine.
Repeat. 1 pt. |
|
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 single use milk gallons containers cut and being used as scoops for various food items throughout kitchen area. Disposal and replacement with multiuse utensils necessary.
0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 various cracked floor tiles throughout kitchen during inspection. Repair or replacement necessary.
0 pts. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity.
Observed lighting in WIC and WIF below 10 foot candles during inspection. 10 foot candles necessary.
Repeat. 1 pt. |