|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 No bare hand contact allowed with RTE foods. Observed chef handling deli meat and cheese with bare hands while preparing customer sandwich. CDI- Chef corrected, disposed of meat and cheese, washed hands and put on gloves to handle RTE foods. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Store food by final cook temperature. Observed raw shrimp stored above RTE bread in reach in cooler. Observed raw beef stored above tomatoes in walk in cooler. CDI- Fod properly stored. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. Observed broiled chicken and broth in a deep container with tight lid at 70-72 approx. 4 hrs since food was cooked and placed in cooler. Observed cooked onions sealed with foil approx. 2.5 hrs since they were cooked. Foods rapidly chilled in freezer and observed below 45 before end of inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all required TCS/RTE foods per NC food code. Observed cooked chicken wings made 2 days ago that were not date marked. Facility uses date of prep charts to keep up with food shelf life. Wings cook date was not on prep chart. CDI- Wings properly dated on chart. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods to ensure foods meet proper cooling temperatures in required time. Observed improperly cooling chicken in deep sealed container and cooked onions not vented to cool. Observed large and deep tubs of noodles in cooling process with tight lids and tubs were stacked on top of each other. Use ice baths, quick chilling equipment, stir often, do not stack cooling pans, or use other effective cooling methods. CDI- Approved cooling methods used to allow foods to reach proper temperature within required time. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Fod contact surfaces must be approved for food and easily cleanable. Observed linen bag in use to hold bread. CDI- Bread disposed of, bag will not be used to directly touch food. |