|
15
|
0.50
|
|
No |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage,
preparation, holding, and display. -P.
Observed ground beef stored above whole roast inside the WIC.
Observed partially cooked chicken stored above raw beef.
CDI - Storage order was rearranged. |
|
20
|
1.50
|
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 homemade marinara sauce not cooling at a fast enough rate from 135-70F within 2 hours. PIC stated that the sauce
was placed in the cooler at 9:00am and was at 84F at 11:20 AM. Sauce did not meet proper cooling parameters. REPEAT***
(1.5 pts)
CDI - Sauce was voluntarily discarded.
No point escalation observed improvement. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed milk, cooked artichokes, and American cheese above 41F in a RIC in the prep area across from the flip tops. The
ambient temperature of the RIC was at 49F. -CDI- PIC voluntarily discarded items. REPEAT*** (3 pts)
This has been a repeat violation on multiple consecutive inspections, if issue is not resolved establishment may be placed on a
RCP.
For more information, |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial
food service only.-P
Observed can of household bug spray by the mop sink in the kitchen. PIC stated that the bug spray was only used for the vans
and not for kitchen use.
-CDI- PIC relocated the bug spray to an office location. |
|
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 homemade marinara sauce not cooling at a fast enough rate from 135-70F within 2 hours. PIC stated that the sauce
was placed in the cooler at 9:00am and was at 84F at 11:20 AM. Sauce did not meet proper cooling parameters.
Observed 2nd container of marinara cool from 90F to 80F in 29 min time span (0.34F/min)
Sauce was observed cooling inside large plastic containers and there was no active stirring.
CDI - Sauce was voluntarily discarded
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 . |