|
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 repackaged raw ground meat stored above repackaged raw salmon in freezer. EHS informed PIC that repackaged raw proteins must follow storage order even when in the freezer. CDI - PIC reordered storage. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Observed reheated chicken noodle soup placed into hot holding at around 130F. CDI - Employee reheated soup to 165F before placing back into hot holding. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
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 lettuce cut on 6/30 cooled in RIC in a plastic tub wrapped in plastic wrap at 44F. PIC voluntarily discarded. Observed french fries on speedrack in WIC not cooling quickly enough to meet proper cooling parameters. Employee moved fries to reach in cooler. Risk Control Plan paperwork provided to PIC. Repeat. 72 hour VR required to ensure Risk Control Plan has been properly filled out.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed French fries in WIC, and multiple TCS foods such as house made dressings, hummus, cut lettuce, shredded cabbage, and tomatoes in prep unit not baring label indicating date of preparation. CDI - All food items had been pulled from a larger "mother" container in RIC that bared date label, so PIC was able to verify preparation date of all items and labeled them accordingly.
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 |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed unapproved WIC holding at 48F during inspection, with blanched fries being stored inside to cool. Code enforcement paperwork provided and maintenance called during inspection. EHS allowed PIC to move blanched fries to RICs until WIC is handled. Failure to contact Code Enforcement may result in Permit action as equipment was not previously approved. 10 day VR required. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans being stored as clean stacked together while still wet. Ensure all utensils are dry before stacking together. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single use milk carton being stored as clean in dish area. PIC stated that they use it to store spicy feta dressing. EHS advised PIC against its use. PIC voluntarily discarded. |