|
15
|
0
|
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 frozen raw chicken breasts stored inside food-grade bages, stored directly above commercially made RTE guacamole and dumplings, inside reach-in freezer 1.
CDI: EHS explained storage order still applies with frozen food items and PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
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 thick chub of roast beef that was temping above 41F, stored inside reach-in cooler 4. PIC stated that this was cooked yesterday at 3:00PM, missing the 6-hour cooling window.
CDI: Roast beef voluntarily discarded.
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 . |
|
33
|
0
|
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 thick chub of roast beef temping above 41F, stored inside reach-in cooler 4. PIC stated that after it was done cooking yesterday at 3:00PM, they let it sit out at room temp until it dropped down to 135F, then placed it straight into the RIC, uncovered in the pan, to finish cooling down.
CDI: EHS went over different cooling methods (cut into smaller portions, utilize the freezers, slice and lay on sheet trays before cooling inside the reach-in cooler) to implement for larger volumes of meat to ensure all TCS food items are meeting the cooling parameters.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed single-serve catering trays stored upright, underneath a prep table in the kitchen.
CDI: PIC. inverted all single-use articles to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed dish machine is not reaching final rinse temperature so establishment has been using 3-compartment sink to wash, rinse and sanitize all utensils and food-contact equipment. PIC stated that they have been waiting months for a part to arrive to repair the dish machine. Facility does not run daily operating hours and is event-based only (sometimes only twice a week).
Ensure dish machine gets repaired ASAP before the peak (holiday season).
REPEAT VIOLATION. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed dust and debris buildup on dry storage racks and clean dish rack. Observed heavy buildup on hood vents.
Increase cleaning frequency.
REPEAT VIOLATION. |