|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/ -P Observed no written vomit/diarrhea clean up plan. CDI - Educated PIC on new requirements for newly adopted 2017 NC Food Code. -0 points |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety -P Observed blanched fries in 4 large plastic bins in RI cooler near bar at 61F. CDI - PIC voluntarily discarded fries. Product disposition given to PIC today. EHS advised PIC that continued non-compliance may result in permit action. Maintain food safety by close monitoring throughout the cooling process. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (See temperature chart) held in prep top and RI coolers holding between 44F-47F. CDI - PIC voluntarily discarded items. Product disposition form given today. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed no cooling equipment in the facility today. Facility cools blanched fries and processed chicken that has been seasoned. CDI - Cooling method adjusted to help facilitate cooling.
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 4 large bins of blanched fries cooling in large plastic bins at ambient air on counter top of dining area. PIC stated fries are blanched and cooled for 2 hours at ambient air temperature and then placed in RI cooler. CDI - EHS suggested to PIC that blanched fires be placed in metal sheet trays and placed in RI freezer to cool quickly. PIC applied this method and cooled fries in the appropriate parameters. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -C Observed previously frozen fish thawed in cooler drawer and RI cooler that had not bee removed from the reduced oxygen environment. CDI - PIC cut slits in the packaging to release the vacuum seal. EHS reminded PIC that this is a requirement per the 2017 Food Code. -0 points |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas -C Observed several cans of food stored under sewer lines of hand sink near front counter. EHS advised PIC to move to another location. Food shall not be stored under sewer lines. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 (2)(5) Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. -C Observed single use cups, sauce cups, lids and single serve condiments stored under sewer lines of hand sink near bar, under soda machine and in men's bathroom. Move these items to an area not subject to cross-contamination. |