|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee turn off faucet with bare hands after washing during inspection.
CDI - EHS intervened and had properly employee rewash hands.
0 pts. |
|
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 moldy strawberries in salad prep during inspection.
CDI - PIC voluntarily discarded.
Repeat. 2 pts. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed chili in steamwell that had been reheated at 9:30am. When asked, the employee stated the chili was reheated in the steamer for about 1.5 hours to 135F. Chili is made in house, and must achieve 165F within two hours before being placed in hot holding.
CDI - Chili voluntarily discarded.
0 pts. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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.
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 black eyed peas with cooked onions that had been heat treated around 9:30am holding at 71F by 12:30pm. Observed portion cheeses in various prep units portioned on previous days that had not achieved 41F by inspection. See temperature chart. Cooling methods not sufficient to support proper cooling. See violation 33 for further details.
CDI - All items voluntarily discarded.
Repeat. 3 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
1
|
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 portioned cheeses that had been placed into cooling while wrapped tightly with plastic wrap in various prep units. Observed black eyed peas with cooked onions cooling while in a deep, covered plastic container in fryer prep unit. Both items had missed the proper cooling window. Observed onion jam cooling from hot while in fryer prep. Observed cut tomatoes cooling from ambient while wrapped multiple times with plastic wrap in RIC. Observed cut tomatoes cooling in WIC while in a deep, covered plastic container.
CDI - All items that missed cooling window voluntarily discarded. All other items cooling using improper methods moved to uncovered sheet trays in WIC to hasten cooling. All items achieved proper cooling rates.
Repeat. 1 pt.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris at bottom of RIF during inspection. More thorough or frequent cleaning necessary to preclude pest harborage.
0 pts. |