|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed covered employee drinks stored near clean equipment and utensils. Designate an area for the storage of employee drinks away from equipment, food, and utensils. -0 points- |
|
20
|
1.50
|
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 covered metal pan of cooked duck in walk in cooler with temperatures between 45F and 48F. PIC stated that the duck was cooked day prior and had not been removed from refrigeration. Duck did not meet proper cooling parameters. CDI - PIC discarded duck. -1.5 points-
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 . |
|
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 raw tuna and octopus in flip top cooler holding at temperatures between 44F and 48F. Observed raw tuna in walk in cooler holding at 43F. Items in flip top cooler were over-stacked. Recommend not filling pans past fill line. CDI - Items in flip top cooler were placed on TPHC. Raw tuna in walk in cooler was uncovered and allowed to rapidly cool to 41F or less. -0 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |