|
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 in WIC #1 Raw turkey sausage being stored above fully cooked sausage patties on a speed rack. No cross-contamination observed.-CDI-PIC rearranged raw food item below cooked food.
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 cooked pasta mix with veggies prepared in a metal pan wrapped in plastic from the day prior with a temperature of 43F in a upright reach in cooler; cooling parameters missed.-CDI-PIC voluntarily discarded food item.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed whipped cream inside a piping bag in the upright reach-in reach-in cooler measuring at a temperature of 47F. Whipped cream was store inside equipment overnight, and was not used today for prep.-CDI-PIC voluntarily discarded food items. Point not escalated due to improvement.
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 |
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 in stand-in reach-in cooler pasta mixed with veggies stored in a deep metal pan that was wrapped in plastic. -CDI-PIC voluntarily discarded food items.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a soiled knife being stored on top of a wiping cloth inside the flip-top. Food employee expressed that after every serrvice the knife is cleaned or exchanged for a clean knife -CDI-Food employee was educated and knife was taken to dish area to be cleaned. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed stand-in reach-in cooler with an ambient temperature of 44F. PIC placed a work order in. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P-Observed in mop storage area a hose with spray nozzle attached causing continuous pressure on that line. An atmospheric vacuum breaker is installed on the faucet but it is not designed to operate under continuous pressure. CDI- spray nozzle was removed from the hose |