|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed tilapia and shrimp on menu with asterisk to consumer advisory. PIC stated that no fish is offered undercooked. CDI - food employee removed asterisks on menu with permanent marker until new menus are printed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed loosely packed raw chicken stored over raw fish in reach in freezer. CDI - PIC rearranged food storage.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish stored over chicken stock and raw chorizo stored over salsa in WIC. CDI - PIC rearranged food storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed queso reheating on the stove at 138 F with 10 minutes left. CDI - food employee turned up heat and actively stirred queso until 165 F was achieved within 10 minutes. |
|
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 five pans of refried beans cooked yesterday in WIC above 41 F. CDI - PIC voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large container of white salsa (with milk) cooling in reach in cooler. Salsa was the same temperature after 30 minutes. CDI - food employee transferred salsa to shallow metal pans and placed in the WIC to cool rapidly.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as sour cream, cheese, and chicken stock in WIC above 41 F. CDI - PIC voluntarily discarded. WIC ambient was 43 F. PIC adjusted temperature and ambient dropped to 38 F.
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 . |
|
33
|
0
|
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 white salsa cooling in reach in cooler in large, deep container at a rate insufficient to meet cooling parameters. Observed refried beans cooked yesterday in WIC in deep pans above 41 F. CDI - PIC will use shallow, open metal pans to rapidly cool food.
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 . |