|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed facility with approval for non-continuous cooking no labeling and dating beef product as RAW that will be eaten as an undercooked food, per approved procedure. Also, storage was as a RTE product instead of stored as RAW as required. VR no later than 11/09/2023 to ensure facility is in compliance with approved procedure. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed green beans, caramelized onions, pasta salad and hummus past 7 days for date marking still in use in facility. CDI - PIC voluntarily discarded. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 triple wrapped cut lettuce cooling at 0 degrees per minute. Per PIC, these items were cooling from this morning and have more than 2 hrs to cool. CDI - Item moved to Produce cooler to cool faster. Item 36F within 1 hr. -.5-
For more information, please visit: http://meck.co/FoodSafety 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 . |