|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed employee come through kitchen doors and put on gloves to prep food. Employee stated they washed outside in main area. Told employee when they come through doors they must wash hands in kitchen before putting on gloves and engaging with food prep. CDI hands washed. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed low boy reach in by hush puppy mix that was holding some TCS items at 42-46F. CDI items discarded. PIC put in a call to have unit checked on. Verification required. Remaining items moved to other reach in unit.
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 . |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed facility reheating ROP bags of pork bbq to 148-187F. Internal temperaure items were not reaching 165F. PIC stated if they temp bags that are not fully at 165F they finish reheating in on the stove before placing on hot line. Observed about 8 bags in how well and all reheating in the same way. CDI two bags were able to be reheated on the stove for hot holding before 2 hours up and remaining bags discarded. Suggest facility talk to Mooresville location to provide flatter bags to help with reheating process and stirring product while in hot bath. Observed bags on the log sheets from 7/1-7/3 where bags were missing information for reheat time out. Verification required. Repeat. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 quarter cabbage that was in a deep plastic container and cooling and product started cooling at 70F and only reached 70-69F after 30 minutes. CDI items separated into smaller containers. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |