|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans in dish area stored clean with food residue and debris present on interior surfaces of pan. CDI - PIC removed pans and instructed food employee to wash, rinse, and sanitize. ***EHS will de-escalate points due to improvement. EHS observed no sticker residues present on pans, and a reduced amount of pans were observed this inspection soiled. Previous inspection multiple stacks of pans were observed with food residue present. EHS only observed less than 8 pans soiled with food residue on this inspection.** REPEAT. (1.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 items cooling during inspection at inadequate cooling rates. EHS observed shredded mozzarella in large plastic container covered with lid in WIC. PIC stated this cheese was shredded this morning and cooling in the WIC. PIC noted the lid should not have been on there and also moved item to blast chiller. After thirty minutes EHS observed cheese in blast chiller with lid back on container and no temperature change. EHS advised to reduce amount in pan and stir frequently to increase the rate of cooling. EHS observed a breading mixed with milk and other ingredients cooling from ambient in WIC. EHS observed large cambro and lid being used to cool. After thirty minutes EHS observed no temperature change. EHS advised to reduce amount in pan and store frequently. CDI - PIC removed both items cooling and split items into smaller pans, while stirring, to promote a faster rate of cooling. (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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stacked clean but still wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. REPEAT. (0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed numerous ladles stored clean in dish area. Multiple ladles observed with melted or burnt handles. CDI - PIC voluntarily discarded ladles. (0) |
|
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. EHS observed gasket of blast chiller accumulating food debris and residue. EHS advised to increase cleaning frequency to avoid accumulation. (0) |