|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Store foods by final cook temperature. Observed raw chorizo stored in same container with RTE canadian bacon. CDI- RTE bacon disposed of. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook foods to required final cook temperature. PIC said roasts and prime rib are being cooked to 120 and then cooled to be reheated at a later date. Beef roasts and prime rib must be cooked to min. 130 if they are to be cooled and served at a later date. CDI- Reviewed final cook temperature requirements with PIC. Observed chicken being "par cooked" and then cooled to be reheated at 165 at a later time or day. This is a non continuous cooking process that must be reviewed and approved by the health department and there must be a log kept for every batch of food cooked with non-continous methods. CDI- Chicken cooked to 165 min in oven and gave PIC an application for this process for health dept. reviewal if he wants to continue with this process |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Properly date mark all required TCS/RTE foods per NC food code. Observed a few foods with in-correct dates and recently thawed foods with dates that were not updated with thaw date to keep up with 7 day shelf life. CDI- Foods properly dated. Observed whole racks of foods being date marked, if these foods are used for different processes it may be difficult keeping up with the dates of these foods. Recommend date marking the individual foods.3-501.18 Maintain 7 day shelf life for all date mark required foods when held at 41 or less. Observed sandwich meat incorrectly dated for 8 day shelf life still on shelf 1 day past shelf life. CDI- Meat disposed of. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Keep non food contact surfaces clean. Observed a few walls, ceilings, fan covers, and storage racks in walk ins that had build up that need cleaning.31. General Comment - Observed large roasts that are cooled in freezer initially, recommend facility keep cooling logs for these and other difficult to cool foods to ensure final cooling temperartures are being met within required time. Observed no cooling violations today. |