|
4
|
0
|
Proper use of reporting, restriction & exclusion |
No |
No
|
No |
2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed outdated version of employee health policy without inclusion of non-typhoidal Salmonella. CDI- PIC sent updated version for facility to use to update their corporate policy.
For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
Observed employee poaching eggs and placing in hot water, then removing eggs at 115-125F. Eggs then placed in cold water for cooling, and then placed in walk in freezer for continued cooling to 41F. PIC demonstrated final cook by pulling a cooled egg from the freezer and placing in boiling water to achieve final cook temperature of 164.0 CDI- went over non-continuous cooking process rules with PIC and sent form for approval. PIC stated they will consider poaching eggs for service by fully cooking to 155.0 F the day before service. Eggs poached today voluntarily discarded.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black bean and cheese bisque soups in reach in warmer for hot holding at 125-130F. CDI- PIC moves soups to stovetop for rapid heat; Final reheat temp is 165F within 10 minutes.
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-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings in WIC with inaccurate prep date. True prep date stated to be one day behind what the printed label reads, according to PIC. PIC will manually re set label printer to reflect true date of prep.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of many food containers, plates, and bowls at clean dish rack. |