|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of apple sauce in dry storage dented on edge. CDI: Product removed for credit. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed diced chicken in the walk in cooler date marked 7/12 when it was cut 7/12, but cooked 7/11. CDI: Date mark corrected. All other items were properly date marked.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed items in the smoothie cooler marked on TPHC for 8a-3p. This exceeds the 6 hour hold time. CDI: Product times corrected to say 8a-2p. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 For more information please visit: http://meck.co/FoodSafety 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 .
Observed portioned turkey cooling in deep, covered lexan. PIC stated the product was prepared at 8am. CDI: Product was moved to a shallow hotel pan and left uncovered. Product was also relocated to the top shelf to increase air flow. REPEAT VIOLATION Cooling handout provided to PIC today during inspection.
NOTE: EHS observed chicken going straight from the oven to the walk in cooler. EHS and PIC discussed that for hot food items (chicken breasts and quinoa) that are cooled, that product be placed on the counter with a timer set for 20 min to allow for some of the heat to escape. Placing items at 200F directly in the walk in cooler could lead to heating up the rest of the items in the walk in as well as damage to the equipment. EHS reminded PIC that cooling parameters do not begin until the food hits 135F, and therefore, as long as food is monitored by taking temperatures, beginning the cooling process on the counter will assist in preserving equipment and the other food in the walk in cooler. |
|
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 container of white granular stored on counter with no label. CDI: PIC identified product as salt. Salt was labeled. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single served knives stored on table in a metal container for customers to grab with the food contact surface stored up. CDI: Knives were inverted. |