|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed chicken that was non-continuously cooked stored in the walk in not properly labeled per approved procedures. Observed chicken was also not documented per approved procedures. CDI: Chicken was voluntarily discarded. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked peppers and onions reheating for more than 2 hours in hotbox below 165F. CDI: Product was voluntarily discarded. |
|
20
|
1.50
|
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. 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 salad in walk in cooler cooling at a rate of .028F/min. CDI: Salad was unwrapped and rapidly cooled to 41F.
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. 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 collard greens still above 70F after cooling 4 hours. CDI: item voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items in hotboxes stored below 135F including but not limited to chicken, beans, and mac and cheese. CDI: Items were TPHC time stamped from 4pm when they went into the hot boxes. REPEAT VIOLATION |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed temperatures documented for cold holding items (wings and pico) above 41F at the start time. CDI: PIC stated that items were documented, then cooled in the freezer to below 41F before putting them out for service however new temps were not documented. Correct temps were documented. REPEAT VIOLATION
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times documented for cold food held on TPHC in founders buffet. CDI: Times documented. Observed tomato aioli not documented on TPHC log. CDI: tomato aioli added to TPHC log. Observed employee documented number of pans rather than time of food being placed on TPHC. CDI: Times corrected. REPEAT VIOLATION |
|
33
|
0
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salad and collard greens cooling in walk in cooler while tightly wrapped. CDI: Collards voluntarily discarded. Salad was uncovered. |