|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P. Food should only contact sanitized equipment and utensils. Observed a stack of deli meat was directly touching shelving in a reach in cooler. Discarded. CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or below. Observed roasted turkey in one of the prep units at 47-53F. CDI- placed in the walk-in to cool. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria - P,PF. Observed facility with sealed bags of cooled soup. Some were bags that were tied shut and some were heated and then cooled in the intact bags from the manufacturer. Per the NC Food Code cook-chill is a specialized process requiring HACCP and compliance with 3-502.12 or a variance approved by the State of NC to follow other procedures. CDI - PIC opened all the bags that had been cooled and stored in sealed bags. |