|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, sliced ham, shredded chicken, triple decker club sandwich, chicken salad wrap, and blue cheese above 41F, see temperature chart. Shredded chicken, triple decker club sandwich, and chicken salad wrap in grab and go case were out of temperature due to defrost cycle occurring 45 minutes prior. CDI- PIC voluntarily discarded foods. EHS suggest to set defrost time and temperature to be outside of peak operating times and at a lower temperature to ensure foods will cool within 4 hours. Blue cheese in grab and go case stacked too tall. 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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed acidified sushi rice records indicating that sushi rice is being held longer than 10 hours on all records available. EHS spoke with sushi chef and explained that sushi rice cannot be held longer than 10 hours. EHS will follow up within 10 days to verify sushi rice is only being held for a maximum of 10 hours. |
|
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 Observed chicken salad cooling in WIC tightly covered with lids and chicken salad cooling tightly covered with lids out in grab and go case meant for holding temperature, not cooling. Observed through conversation that TCS cheeses are cut at room temperature, wrapped and cooled in grab and go case as well. CDI- PIC took lids off and put all containers in WIF to rapidly cool. EHS educated employee who prepares cheese on proper cooling methods. 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed RTE krab and shrimp thawing in still not running water in prep sink. Foods were over 41F, see temperature chart. CDI- PIC immediately placed krab and shrimp in WIC to cool. Ensure foods are thawing under running water that is 70F or less, or in refrigeration unit. Ensure foods themselves do not get warmer than 41F. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing deli meats with jewelry on wrist. CDI- PIC had employee remove jewelry. Ensure all employees do not wear jewelry on arms and hands, only a plain wedding band. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tracks of sliding doors in need of cleaning due to buildup of debris. Clean. |