|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods in wok unit holding above 41F during inspection. See temperature chart. PIC stated facility had a busy lunch that ended shortly before REHS arrived.
CDI - REHS observed all items drop in temperature significantly before end of inspection. REHS recommended additional precautions that can be taken to ensure all foods remain 41F or below during peak service times.
1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 a multitude of foods cooling while wrapped in plastic, stored in deep containers, stored in covered containers, or a combination of all three.
CDI - Cooling methods for all items corrected during inspection.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed various boxes of food being stored on floor in WIF during inspection.
CDI - Boxes moved to appropriate location.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed employee use soup bowl to portion out cooked rice during inspection. Ensure all utensils used to portion out foods bare a proper handle to preclude cross contamination. Observed employee storing knife in between side of prep unit and adjacent wall. After REHS intervention, employee washed knife and placed back into the same location for storage.
CDI - PIC educated employee on proper utensil storage. Knife rewashed and placed in appropriate location.
0 pts. |