|
15
|
0
|
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 salmon and calamari on shelf below ground beef and pork in side by side upright freezer. Storage order in freezer should follow same rules. CDI - Employee rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 diced tomatoes and pulled lobster cooling in prep top only drop a total of 1F in 22mins. Diced tomatoes and lobster in 22 mins needed to drop a total of 3F to meet cooling. CDI - items were moved to the WIC to cool faster. - 1.5 - REPEAT
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed proportioned pasta in reach in above 41F. Also observed feta cheese in salad prep cooler above 41F. CDI - Items were voluntarily discarded by PIC. - 3 - REPEAT |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed Wagyu burger on bar/small bites menu without an asterisk to consumer advisory at bottom. PIC stated that the burger was cook to order. A VR will be conducted within 10 days to verify correction of menu. - 0.5 - |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed diced tomatoes and pulled lobster in prep top cooler attempting to cool. Ensure that rapid cooling equipment (such as WIC or freezer) is used to cool foods before being placed in heavy use, open air coolers. CDI - Foods were moved to WIC to finish rapid cooling. - 1 - REPEAT |