|
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 chicken salad and Greek salad stored in self service grab n go cooler above 41F. PIC stated these items had been prepared within the last 4 hours and are chilled in blast chiller prior to being put out for sale. PIC confirmed salads were prepared within 4 hours with prep cook and provided education on cooling methods. CDI - PIC removed items from sale and placed in blast chiller to be quickly cooled to 41F prior to placing on floor for sale. EHS observed cold holding in compliance for items made prior to today. (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 . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. EHS observed high temperature dish machine not achieving 160F during final rinse cycle. EHS ran unit numerous times. PIC closed water faucets and EHS observed temperature reaching 160.5F. Due to the amount of attempts it took dish machine to reach temperature, EHS advised to have someone look at unit to ensure unit can achieve proper sanitizing temperature of 160F within the first cycle. EHS did not observe facility utilizing dish machine during inspection, PIC stated it was turned on this morning but had not been used yet. EHS advised to potentially look into issue. (0) |
|
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. EHS observed residue and food debris present on interior surface of 3-door reach in behind sub make line. Increase cleaning frequency to avoid accumulation. (0.5) |