|
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 chicken stored over cooked chicken and cooked pork. Observed single-service box lids with raw chicken stored over broccoli in walk in cooler. CDI, foods relocated for proper storage. Repeat. Risk Control Plan to be requested if risk factor and facility not in compliance next visit or inspection. Visit to ensure long term compliance and Follow up to be completed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 deep containers of chicken and sheet pans of chicken cooling on rack. Chicken was at 124 degrees F at 1:20. At 1:50 chicken was at 109 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow sheet pans uncovered and transferred to walk in cooler and freezer to rapidly cool.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tall 2 door reach in prep refrigerator ambient air temperature at 43 degrees F. CDI, foods observed between 42-45 such as pork and dumplings relocated to walk in cooler to rapidly cool. Observed flip top prep cooler ambient air temperature at 51 degrees F and foods between 51-54 degrees F. TPHC to be used until unit calibrated and all foods in unit over 4 hours voluntarily discarded. Other foods placed on TPHC. Follow up to ensure long term compliance and calibration of unit.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI, bottle labeled. |
|
33
|
1
|
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 deep containers of chicken and sheet pans of chicken cooling on rack. Chicken was at 124 degrees F at 1:20. At 1:50 chicken was at 109 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow sheet pans uncovered and transferred to walk in cooler and freezer to rapidly cool.
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
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single-service bowl used as scoop. Use proper scoop with handle. |