|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce and packaged ready to eat foods in walk in cooler. CDI - Storage order was corrected. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods on salad bar with temperatures between 47F and 57F. Establishment uses ice baths to cold hold TCS foods but ice baths were not sufficient. PIC stated that lunch service is from 11AM until 1:30PM and items on salad bar are not saved or cooled for future use. PIC has been advised to use TPHC for TCS foods on salad bar. Establishment already has TPHC procedures for all items on breakfast/lunch hot bar and for items like lettuce and tomato. CDI - Salad bar was placed on TPHC. Written TPHC procedures were created during inspection and given to PIC to print and place in TPHC binder kept in office. -1.5 points-
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw turkey thawing at ambient room temperature in prep sink. CDI - Turkey was returned to walk in cooler to continue thawing under refrigeration. -0.5 points- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker and storage containers of spices on prep line. -0 points- |