|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw eggs stored on top of pans of ready-to-eat foods in sandwich cooler top. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - PIC moved raw eggs to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3 containers of raw steak and 1 container of raw chorizo measured 45-49F in drawer cooler. Items were double panned. Also, container of cheese dip in sandwich cooler top measured 50F. Also, 2 cartons of milk and salsa in low boy cooler measured 50-51F. TCS foods in cold holding shall measure 41F or less. PIC discarded the milk and salsa. PIC moved the raw foods to the walk-in cooler. PIC moved the cheese dip to the walk-in cooler. VR - Verification required within 3 days that low boy cooler is repaired. REPEAT
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
|
0.50
|
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 Beans were cooling in large pot in walk-in cooler at 51F. Employee stated they began cooling 4 hours ago. Also, large container of cheese dip was cooling on prep table and measured 100F. Employee stated it began cooling 1 hour ago. Use walk-in cooler or walk-in freezer to cool TCS foods. Use shallow pans or ice bath with frequent stirring to cool large batches of TCS foods. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Employee moved cheese dip and beans to ice bath. REPEAT
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. Small containers were observed in containers of salsa that were being used as utensils. Utensils must have a handle. Do not use small containers as scoops. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Some stacks of bus tubs and containers were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Low boy cooler is not holding food below 41F. Repair cooler. 0 pts. |