|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed tags from this month that were added to the stack and not dated when last shell stock used. Verification required. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 cabbage slaw that was at 46F in prep unit and was prepped at 10am. CDI containers discarded.
For more information, please visit: www.meckncgov/foodsafety 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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pickled onions, Alfredo sauce, diced tomatoes, cut lettuce, guacamole and tomatoes, cilantro lime dressing, and shredded cheese above 41F in prep top that were double stacked creating a warm environment. CDI items discarded. Observed sliced tomatoes, Mexican corn, and pico above 41F at chef station. CDI items discarded and replenished with cold product.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed chopped greens held on TPHC and held past 6 hour period. Repeat. |
|
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 cabbage slaw, baked beans, and cooked sausage that was prepped and placed in prep top and reach in units to cool during service. Facility did not check temperatures to track food product during cooling process. CDI product discarded. Observed sliced tomatoes that were cooling in walk in unit that were covered and stacked and only dropped 2 degrees after an hour and a half. CDI items uncovered and moved to walk in freezer. Observed queso blanco that was cooling in deep metal pan. CDI item separated to allow product to cool faster in freezer. Observed portion cooked pasta that was stored in reach in and walk in unit in deep containers and did not drop temperature. CDI items placed in wlak in freezer on sheet pan to accelerate cooling.
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee shucking corn and immediately placing into metal pot to cook without washing before cooking. CDI moved to be washed. |