|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed skirt steak placed in hot hold for TPHC without reaching final cook temp. Note: temp must reach 155F for 15s for injected meats. CDI: steak placed in oven to reach 165F. Reapeat |
|
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 several items in walk-in and creamy mayo sauce w/ roasted garlic sauce out of temp. CDI: These items were vented and other measures taken to cool w/in 15 min all temps were dropping by 2-3 degrees. Mayo sauce added to TPHC chart/procedures. These items determined to be taken from large commissary refrigerator & transported to this walk-in within 4 hours. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1 |
|
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
Observed items (see temp chart) in cooler, tightly wrapped and above 41F. CDI: Items vented and other cooling techniques employed successfully to bring down temp (see also temp violation above).
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food at buffet without protection from shields at ends of the unit and employee unavailable to view for contamination.
3-307.11 Protect food from contamination sources not specifically noted by the code. Keep roasted vegetables used for garnish from cross contaminating cooked salmon being held on time, unless the vegetables are cooked to final temp of 135F and placed on TPHC per revised procedure. CDI: vegetables placed in oven to roast to 165F |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed peeling paint behind dish machine. |