|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed the PIC touch pieces of RTE lettuce with their barehands when attempting to assist the EHS in removing the container from the opentop refrigerator to check for date marking.
CDI - Contaminated pieces voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 an insert container of potato gnocchi to be at a temperature of 46F in the cookline opentop refrigerator across from the oven. PIC was unable to state how long it was in the refrigerator for prior to the inspection. REPEAT.
CDI - PIC voluntarily discarded.
- Observed an insert container of raw marinating chicken to be at a temperature of 45F in the refrigerated drawers beneath the cookline grill. REPEAT.
- Observed an insert container of pork belly to be at a temperature of 47F in the cookline refrigerated drawers across from the grill. PIC stated that it had only recently been brought up to the line to be used for the dinner shift. REPEAT.
CDI - PIC relocated to the WIC to rapidly cool down.
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 . |
|
33
|
0.50
|
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 multiple pans of cut romaine lettuce to be at temperatures of 48-50F and to be cooling in the salad station opentop refrigerator and salad station RIC. Cookline employees stated just cutting it and placing it into the containers prior to the inspection as they had run out during lunch. These units are not designed nor approved for rapid cooling and following prep must be placed into the WIC to rapidly cool.
- Observed a container of shredded cheddar cheese to be at a temperature of 49F and to be cooling in the cookline lowboy across from the oven. PIC stated that they had just opened the bag and placed it into the plastic insert container to be held on the line. This unit is not designed nor approved for rapid cooling.
CDI - PIC relocated shredded cheddar and all containers of cut romaine to the WIC to rapidly cool.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squirt bottles of oil and insert containers of spices/seasonings to not be labeled as to their contents at the cookline. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no min/max thermometer available on site for testing warewashing temperatures in the dishwasher at the time of the inspection. PIC stated all thermometers are kept downstairs in the banquet kitchen and no thermometer is kept in the Dogwood kitchen.
CDI - PIC retrieved a min/max thermometer from downstairs to keep in the Dogwood kitchen for their dishwasher. |