|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage.
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed raw steak filets with a ROP package date of 6/18 and prosciutto and soppressata with a ROP date of 6/19 without approval from local variance committee. Facility submitted plan on 3/21/25. CDI-PIC voluntarily discarded all items. |
|
33
|
0.50
|
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 ranch, diced tomatoes, raw black bass, and raw shrimp slowly cooling in RIC and flip top units that were used to fill up makeline in sealed plastic containers, except for black bass which was in a shallow metal container. CDI-PIC removed lids and moved containers to WIC to speed up cooling.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw pork thawing in 82F water. CDI-PIC added pork to ice bath to ensure submerged water did not reach above 70F, water was temped at 57F. |