|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw octopus stored in same pan as RTE mussels.
CDI - Octopus placed in different pan, mussels voluntary discard.
Observed 3 pans of raw chicken stored above cooked vegetables inside the WIC.
CDI - No apparent cross-contamination observed. Storage order re-arranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed raw beef stored directly on top of shelving and cardboard inside the freezer.
CDI - Items removed from service.
Facility will be placed on a risk control plan for separation and protection, EHS provided paperwork to PIC via email.
EHS will follow-up on completed paperwork. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed large deep metal pan of salsa prepared 6/27 and placed in the WIC to cool overnight. Salsa was observed at 43F on 6/28 at 11:30 AM. Item missed the 6 hour total cooling window.
CDI - Voluntary discard.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed large deep metal pot of marinated whole chickens prepped on 6/27 placed inside the WIC to cool overnight, raw chicken was observed at 48F on 6/28 at 11:30 AM. Marinated chicken missed the 4 hour cooling window.
CDI - Chicken was voluntarily discarded.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tamales on the top row inside the HH Display case not maintaining 135F.
CDI - Tamales reheated.
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 . |
|
33
|
0
|
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 salsa miss the 6 hour cooling window.
Observed raw marinated chicken miss the 4 hour cooling window.
Observed sliced tomatoes cooling at a rate of 0.18F/min (82F - 71F) in one hour time span.
CDI - All items were voluntarily discarded.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed one stack of metal pans stacked wet above the 3 compartment sink.
CDI - Pans separated.
No point escalation, observed significant improvement. |