|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed large pan of raw chicken fajita stored above raw diced beef and raw chorizo.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 rice placed inside the WIC to cool from the previous night. Rice was observed at 44F and did not cool to 41F with the total 6 hour window.
CDI - Voluntary Discard.
Observed raw chicken in large deep pot prepared/marinated the previous night, Chicken was observed at 47F the following day during the inspection. Chicken missed 4 hour ambient cooling window.
CDI - Chicken was voluntarily Discarded.
PIC and EHS discussed finding better cooling methods, using shallow metal pans and utilizing the freezer for cooling.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 7+ Rotisserie chickens Hot holding at 104F - 109F.
CDI - Chickens were placed back in oven to reheat to 165F.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed multiple bags of RTE chorizo inside the freezer with no date marking to indicate the date of prep.
CDI - Proper date marking was added.
Observed 2 pots of sauces/salsas inside the WIC prepared the previous day.
CDI - Proper date marking was added.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
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
Observed rice in large covered phasing container miss the 6 hour cooling window.
Observed raw marinated chicken stacked in large deep pots miss the 4 hour cooling window.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed large paddle used to stir and cook carnitas stored with the food contact surface in contact with the floor.
CDI - Paddle was moved to the 3 compartment sink to be properly washed, rinsed and sanitized. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed plastic containers used for rotisserie chicken stored on the floor.
CDI - Removed from the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf
Observed pot too large to allow complete immersion inside the 3 compartment sink.
Facility would like to formulate a cleaning procedure, EHS will follow-up on SOP for cleaning in 10 days.
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.
Observed 3 compartment sink being used to thaw and store/wash soiled dishes at the same time. Must be w/r/s in between task.
CDI - Thawing meat was removed and sink compartment was washed rinsed and sanitized. |