|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of pico de gallo and diced tomatoes to be at temperatures of 44-45F. Items were observed to be overfilled at the time of the inspection, leaving the top portion of the containers to be out of temperature.
CDI - PIC relocated both items to the WIC to rapidly cool.
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 . |
|
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 a large deep bucket of cooked corn on the cob that was cooling at a rate of 0.0 degrees/min after being out for prep before the EHS arrival. Bucket was observed to originally be in the WIC and was moved to the RIF where it was still observed to be cooling at a rate of 0.0 degrees/min. Top layer of corn was observed to be at 41F but the middle and lower corns were observed to still be at 46F. EHS advised the PIC that going forward when they prep corn for the line they should only remove the few cobs they are going to cut and leave the bucket in the WIC to remain cold. If they do need to remove the whole bucket the EHS advised the PIC to utilize sheet pans and not to re-cool the item down in the large deep storage bucket.
CDI - Cobs of corn transferred to a sheet pan and placed into the WIC to rapidly cool.
- Observed an insert container of cut corn and 2 containers of guacamole to be cooling at a rate of 0.0 degrees/min in an ice bath in the WIC. All 3 containers were observed with their lids on and not active stirring, not allowing for the middle of the product to properly cool down. Sides of the product did cool down to 41F but middles did not change in temperature after 45 mins.
CDI - Lids removed and active stirring added to the cooling process.
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the legs to the wire storage racks and the lower prep shelves of the 2 prep tables in the back kitchen area to be covered in rust. *Transitional permit item, no points taken* |
|
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 a large accumulation of food debris on the insert container holders for the opentop at the cookline and in the refrigerated drawers beneath the grill. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the rubber baseboards to be falling off of the wall at the clean dish storage area and adjacent the can wash. *Transitional permit item, no points taken* |