|
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 Bean soup in the blast freezer not cool to 70 F within 2 hours. CDI, PIC discarded product.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Spring salad, Belgian Salad, Cantaloupe, watermelon, honeydew, overnight oats, and apple sauce with very slow cooling rates. See cooling methods violation for additional information. CDI, items moved to shallow pans where they began to cool more quickly.
PIC will need to ensure all products cooling are tracked more closely. Document on a log the time when a hot food reaches 135 F to ensure cooling parameters are met. For ambient cooling items, the 4 hour cooling parameter begins when the foods are removed from the walk in.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 several food items in deep metal pans in the walk in refrigerator and blast freezer. Observed ambient cooling items stored in covered container. Use shallow pans to cool hot foods, and ensure that items returned to the refrigerators are vented to allow ambient cooling. Observed some ice bags in use to assist with cooling foods. CDI All items with improper cooling methods moved to shallow pans.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wipes in a sanitizer bucket with a sink and surface sanitizer level below 272, per the test strips. CDI, bucket remade at correct strength. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans stacked together wet in the dishwashing area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed metal security cords used on knives cracking and rusted. Replace and maintain the cords in good repair.
4-501.11 Maintain equipment in good repair. Observed the top of the mixer with a large crack. Replace the top of the mixer. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor under equipment in the bar area in need of cleaning. |