|
15
|
1.50
|
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 sausage patties and sausage links being stored in WIF above RTE foods. CDI - Sausage was removed and placed below RTE foods. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
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. Observed sausage gravy from morning service cooling in two-door lowboy reach in. PIC stated gravy was placed in cooler at 11am. EHS observed temperature of 80F at 1:18pm. CDI - Gravy was discarded. EHS did observe adequate cooling of sausage patties and PIC was knowledgeable on correct cooling methods. No points deducted(0)
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of hamburger patties in the bottom of 2-door reach in above 41F(see temp chart). EHS observed reach in cooler full of items that could potentially be preventing air flow. All TCS items stored above ground beef were 41F and below. EHS observed no signs of disrepair. PIC stated the hamburger meat had been in reach in cooler overnight and had not been pulled out for any reason. CDI - Hamburger meat was voluntarily discarded. (1.5)
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 . |
|
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 EHS observed two-door reach in and lowboy full of TCS and non-TCS items that was observed to be causing cooling and cold holding issues. EHS advised to reduce amount of food being stored and/or remove non-TCS items from cooler that would prevent adequate cooling/cold holding. EHS also observed storage order issues in freezer due to lack of space. 10-day VR required to observe compliance. (0.5) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 buffalo sauce, ketchup, mustard, and an oil/herb mixture in bottles without labels. Please add labels for foods taken out of original container. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed deep freezer with data plate stating it was a household freezer. No ANSI certification was observed. Please remove. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent in 2 door reach in accumulating dust. Observed air vents throughout kitchen accumulating dust. Increase cleaning frequency to reduce accumulation. (0.5) |