|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw proteins shall be initially cooked to Kill temperature as outlined in 2009 NC Food Code unless MCHD approved non-continuous cooking procedure is provided. Observed facility under-cooking beef, cooling and cold holding with no consumer advisory and sometimes reheating without approved non-continuous cooking procedure. CDI-Consumer advisory posted for steak |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot held TCS foods shall be maintained at 135 F or hotter at all times. Observed whole meatloaves in hot holding at 100 F. CDI- PIC placed back in blast chiller(food was mistakenly removed from blast chiller) |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Facility holding TCS sandwiches off temperature control with no written TPHC procedures or time labeled. CDI- placed on TPHC; template given |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 A Consumer Advisory shall be provided to public whenever proteins offered or prepared undercooked or raw. Observed undercooked beef as topping on salad bar. CDI- Consumer Advisory provided |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Packaged or unpackaged bulk foods available for self service shall be labeled according to NC Food Code standards. Observed cookies, salads and fruit in grab n go section with insufficient labeling. VR |