|
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 EHS observed large bowl of quinoa salad cooling in WIC at an inadequate rate (see temp chart). EHS observed quinoa in large bowl tightly wrapped with plastic wrap. EHS observed numerous items throughout kitchen actively cooling tightly wrapped with plastic. EHS observed back up items for salad bar actively cooling in reach in unit. This unit is actively used and ambient temperature of unit is very inconsistent during this time. PIC stated some items are actively cooling from being left out while stocking each station before service. PIC stated employees are leaving rolling entire speed rack of food out to dining room to stock buffet and leaving it out too long prior to returning cart to WIC. The cooling process for these items is not monitored during this process. EHS provided education, PIC stated this issue will be discussed with staff. PIC stated procedure should be to cool in blast chiller open to allow quick cooling. CDI - PIC instructed food employees to remove all items from WIC and RIC that were observed cooling and take them to the blast chiller to quickly cool. EHS observed items cooled to 41 within 20 minutes in the blast chiller. (0.5)
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 |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed numerous boxes of single service items stored on the floor in dry storage room. PIC stated they ordered extra for a catering event. CDI - PIC moved single service items 6 inches off the ground. (0) |
|
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. EHS observed flip top unit in kitchen in disrepair. PIC stated they are not actively using unit and have requested repairs. This flip top unit is a necessary piece of equipment for operation. Repair. (0) |