|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed several cooling TCS foods in back RIC with either no change or increase in temperature 40 minutes after initial reading was taken.
CDI- Items relocated to proper equipment, which begin to cool at proper rates. (-0)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS foods in RIC above 41F and ambient temperature above 60F after door held open for a few moments.
CDI- PIC voluntarily disposes of RTE foods above 41F and rapidly cools raw proteins below 48F in front RIC and RIF’s. (-3)
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed opened mozzarella cheese package without date mark in front lowboy.
CDI- PIC dates cheese. (-0)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 TCS foods cooling in RIC with ambient temperature too high to cool foods.
CDI- Cooling foods relocated to other equipment. (-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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
REPEAT. TEN DAY VR.
4-501.11 Maintain equipment in good repair.
Observed back RIC with rapidly increasing ambient temperature (>60F) upon doors held open for a short period.
PIC clears RIC and will call for repair. EHS will make a return visit to verify proper cold holding within 10 days. (-0.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
TRANSITIONAL PERMIT ITEM.
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 a few sheet pans with grease and residue accumulation. Clean or replace items by expiration of transitional permit on 07/30/2025. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
TRANSITIONAL PERMIT ITEM. No points taken for repeat during transitional permit period.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed deteriorated floors in main kitchen area without non-absorbent coating. Facility has until 07/30/2025 to bring floors into good repair.
Also observed need for re-caulking at back hand sink. (-0)
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed food debris on floor below warewashing area. Increased cleaning frequency advised. (-0) |