|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed faucets turned off with clean hands no barriers, CDI instruction and rewash. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed worker touch cut cooked brisket with back of bare hand. Observed working mixing mac n cheese with gloved hand however mix was coming beyond the top of the disposable glove and in contact with the bare wrist. CDI- Instruction and discard as needed. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no invoice or packaging to link the salmon in house to the letter of guarantee from Marine Harvest... RVR |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed worker touch hat with in use gloved hand and continue touching RTE foods. CDI- Instruction, gloves removed, hands washed, and reglove. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed salmon is smoked in a 200F oven for a few mins, cooled and stored cold before cooking to order and allowed under consumer advisory. CDI- Discontinue this light smoking process immediately. Will require an approved procedure and/or a variance to use finishing temp under 165F according to NC Food Code Manual. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pans of cooked quartered chicken slowly reheating in hot box as there is minimal and inadequate oven space for the volume of food produced, unable to reach 165F in 2 hours. Chicken was discarded. Observed multiple pans of pulled pork with same issue, 135F in hot box. Pulled pork was reheated to 165F. Beans in the walkin had 50-60F pulled pork inside. Beans were reheated to above 165F in 2 hours so they could be used.
RIbs in hot box at 110F- verified reheated above 165F; |
|
18
|
1.50
|
Proper cooling time and 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 45F. -P Observed 4 pork shoulders at 48-50F from last evening in the walking cooling on a speek rack under a condensate heavy plastic cover. CDI- discarded Use approved methods. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large pork shoulders under plastic cover on speed rack in walkin with heavy condensate that didn't meet the cooling parameters. Inspector notes thick queso at 90F at 10:30a; 80F at 11a and 74F at 11:30a. Ice bath and wands have to be changed and added to allow product to cool within parameters. |