|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed boxes of unwashed avocados and cucumbers stored above RTE packages of sushi in the WIC.
CDI: Food employee re-arranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 half & half creamer temping above 41 degrees F in the cold holding unit in the coffee station.
CDI: PIC placed the unit out of order and contacted the maintenance company to come have it checked. EHS will make a compliance visit within 10 days.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed a metal pan of diced tomatoes that were labeled with a prep date of September 23.
CDI: Food employee voluntarily discarded food item.
Note: Points not deducted since all other TCS food items were properly labeled and time/temperature window had not yet expired.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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
Observed one package of RTE sushi roll temping above 41 degrees F in the grab & go case. Sushi chef stated that the package had been sitting out at room temp from a customer's order that hadn't gone through; also stated that they had prepared this 2 hours prior to the inspection.
CDI: Sushi chef placed package in the WIC to properly cool, since time/temperature window hadn't expired yet.
Note: All other packages of RTE sushi were temping below 41 degrees F.
REPEAT VIOLATION.
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 . |