|
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 cooked chicken cooling ambiently at the start of inspection. Product was 80F and PIC stated it had been cooling for 1 hour. Food employee then placed chicken in deep containers, covered with plastic wrap and placed them in walk in cooler. After 20 minutes EHS checked temperatures again and they ranged from 79-76F. CDI- EHS advised that facility should uncover items and consider placing them in freezer. After additional 40 minutes chicken had reached 57-55F. -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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken floor tiles in kitchen and back door. Repair. -0- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHs observed employee personal itmes stored with food for the facility. CDI- Food employee relocated the items. **REPEAT** -1- |