|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 large lexan of tomatoes with 30 min left to cool still at 54F. CDI: Tomatoes were moved to 3 metal half pans, placed in the reach in freezer, and cooled to 41F within remaining 30 min. Observed chop salad cooling in 2 deep half pans in walk in cooler with 30 min left at 50F. Product was cooling at a rate of .03F/min. CDI: Product moved to walk in freezer and cooled to 41F within remaining 30 min. Observed lettuce cut more than 4 hours ago still cooling above 41F in walk in cooler. CDI: Product was voluntarily discarded. EHS provided PIC with cooling poster.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falaffel held below 135F. CDI: Falaffel voluntarily discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 chop salad holding in cooler above 41F. Product was in a perforated pan and then held in a metal half pan. CDI: Product rapidly cooled. New product held in solid metal half pan on the line.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
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 lettuce, tomatoes, and chop salad cooling in walk in cooler while tightly covered and stacked. CDI: Lettuce voluntarily discarded. Remaining Items divided into smaller pans or uncovered and moved to reach in freezer to cool. PIC stirred product every 10 min to allow for even heat transfer.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Through discussion, facility is cutting lettuce in half, then in thirds, washing, and then cutting into bite sized pieces, and washing again. CDI: EHS advised PIC to wash lettuce prior to cutting. And then washing a second time once it is cut, per establishment procedures. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. CDI: Doors closed.
*This is a shared dumpster* |