|
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
Observed melons and tomatoes cooling drop only one or two degrees in an hour and a half. Melons and tomatoes had just been cut shortly before initial temperature. After about 20 minutes of cooling the temperatures hadn’t dropped so tomatoes were moved to a metal pan and lids/covers were removed from both containers. The facility was cooling while putting away a large delivery in the WIC. CDI- Melons and tomatoes were moved to thinner pans and placed nearer to the fans to increase cooling speed. Staff had also finished putting away delivery.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed extremely scored red cutting boards in need of resurface of replacement. CDI - Red cutting boards were removed and replaced during inspection. REPEAT. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed max/min thermometer for testing dish machine had a dead battery. CDI - Facility will get a new battery and can use one of the max/min thermometers in other kitchens to test dish machine until the facility gets a new battery. |
|
49
|
0.50
|
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.
Observed build up on ice cream scoop holder, microwave, and cooler below microwave. Observed build up around sides of drink dispenser. Needs cleaning. |