|
15
|
0
|
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 -Observed raw loom (pork) stored above ready-to-eat, cooked pork in the WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety
-Observed par-cooked lomo (pork) in WIC. PIC stated the facility places lomo on the grill and half-cooks it, cools it in the WIC, then fully cooks it when a customer orders it. EHS explained to PIC that facility must obtain prior approval from the health department before utilizing non-continuous cooking. -CDI- PIC fully cooked the lomo in the WIC and PIC stated facility will no longer utilize non-continuous cooking until they receive approval. PIC stated facility would like to submit non-continuous cooking application for lomo. EHS emailed PIC non-continuous cooking application and will review application once submitted. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 two pans of pork in the WIC not meet cooling parameters. Observed on pan of pork at 46F and the other pan at 49F, after being fully cooked yesterday and cooling in WIC overnight. PIC stated facility typically cools foods in the walk-in-freezer for rapid cooling, yet PIC was not present at facility yesterday and cannot verify cooling procedures for the observed pork. -CDI- PIC voluntarily discarded the pork. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 two large pans of pork not meet cooling parameters in the WIC. After being cooked yesterday, pork was placed in large pans, partially covered with lids, in the WIC. Observed pork at 46F and 49F during inspection. PIC stated facility typically cools foods in the walk-in-freezer for rapid cooling, yet PIC was not present at facility yesterday and cannot verify cooling procedures for the observed pork. -CDI- PIC voluntarily discarded the pork. -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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed squeeze bottle of oil lacking a label. Label all containers/bottles. -REPEAT- |
|
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 wet stacking among multiple dishes stored as clean. Separate dishes after wash/rinse/sanitize to allow for proper air drying. |