|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cut salmon and cut chicken actively cooling in grill make unit. PIC stated salmon was placed into unit and cut an hour prior to inspection. after thirty minutes, EHS observed inadequate cooling rate (see temp chart). EHS observed cooked chicken bagged into sets for harissa chicken. EHS observed chicken above 41F (see temp chart). PIC stated chicken was placed into unit at noon but was left out unintentionally for longer than needed prior to being placed into unit so item needed to cool after. No temperature was checked after being placed into unit. EHS observed diced tomatoes being stored in WIC in numerous pans tightly covered with lid. PIC stated items should not be covered, and removed lid. EHS observed inadequate cooling rate after 25 minutes (see temp chart). PIC stated tomatoes were cut at 1:30pm. CDI - Due to having 15 minutes left to cool, PIC removed harissa chicken and placed into blast chiller to quickly cool. PIC removed salmon from make unit and placed into blast chiller. EHS observed chicken at 41 within 15 minutes. EHS observed salmon at 41F prior to end of inspection. PIC moved diced tomatoes to blast chiller. EHS observed adequate cooling rate by end of inspection. EHS advised to ensure temperatures are taken by staff throughout the day to ensure when items are moved they are cooled prior to storage, and to ensure proper cooling methods are followed. REPEAT. (1)
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans stored clean stacked on each other with water still present on interior surfaces of pans. EHS advised to stagger pans prior to stacking to allow for adequate air drying prior to storage. (0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf EHS observed numerous rubber spatulas with burnt/melted handles and flat part of spatula beginning to break. EHS advised to replace spatulas once handles melt, burnt, or when cracks are present on flat part of spatula due to food contact surface no longer being smooth and free of cracks. CDI - PIC voluntarily discarded spatulas. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with melted circles on cutting surface of cutting boards. PIC stated this is due to preparing Mac and cheese; hot pan of pasta is placed on cutting board to allow for sauce to be mixed in with pasta. CDI - PIC voluntarily discarded cutting boards. (0.5) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. EHS observed two ceiling tiles soiled with brown residue, possibly due to splash or water damage. EHS observed AC vent mentioned during last inspection soiled with dust and debris. AC vent is located above food preparation area. REPEAT. (0.5) |