|
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 an insert container of marinara sauce to be at a temperature of 55F in the pizza station lowboy and the PIC stated it was actively cooling down after being held out of the pizza station lowboy refrigerator during the lunch rush. PIC stated it had been in the lowboy for approx. 20 mins at the time of the temperature taken. Marinara sauce was observed to be cooling at a rate of .05 degrees/min over the course of the next hour. Item was observed to be cooling in a unit that is not designed nor approved for rapid cooling. EHS advised that the staff should consider holding the container of sauce on ice, in the opentop portion of the refrigerator, or to place it on TPHC during the lunch rush.
CDI - Container moved to the WIC to rapidly cool.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed 2 knives to be stored in uncleanable crevices between the 2 opentop refrigerators at the cookline. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple stacks of single service aluminum trays, lids, and clamshell containers to be stored with their food contact surfaces face up throughout the cookline, subjecting them to possible contamination. REPEAT.
CDI - All stacks flipped upside down so that the food contact surfaces are face down. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed a bag of employee food to be stored on the top shelf of the WIC storage racks, directly above food to be used for consumers. |