|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Employee observed cutting and handling cucumbers with their bare hands. Employees must not handle ready-to-eat foods with bare hands. CDI - Employee educated and the cucumbers were discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Bag of sliced cheese was observed in container of raw beef in the reach-in cooler. Raw animal foods must be stored separately from ready-to-eat foods. CDI - PIC discarded cheese. // 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Pan of squash was stored directly on top of pan of risotto. Pan of green onions stored directly on top of pan of cauliflower. Bottoms of pans must not contact the food. CDI - PIC moved pans to walk-in cooler. 0 pts. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Bacon jam was reheating in the hot holding unit at 90F. Employee stated it began reheating 1 hour ago. Use stove top or other equipment designed for rapid reheating to reheat TCS foods. TCS foods must be reheated to at least 165F within 2 hours, prior to hot holding. CDI - PIC reheated bacon jam in pot on stove top to above 165F. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked broccoli and tuna in sandwich cooler top measured 47F. TCS foods in cold holding shall measure 41F or less. Establishment needs to order metal dividers so the food isn’t double panned in top of cooler. CDI - PIC moved both items to walk-in cooler top cool. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 1 container of chicken stock had 10-11 as the prep date, and 1 container of collard greens had 10-10 as the prep date in walk-in cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded both items. Improvement from last inspection so reduced to half credit. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 Mushrooms were cooling in bottom of sandwich cooler at 80F. Chicken stock was cooling in deep container at 150F in walk-in cooler. Use shallow pans, ice wands, or ice baths to cool TCS foods. Also, do not use coolers on line to cool TCS foods. Staff should use walk-in cooler top cool cooked TCS foods. CDI - PIC put chicken broth in ice bath, and placed mushrooms on sheet tray and placed them in walk-in cooler.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace rusted screws in ice machine. 0 pts. |