|
11
|
0
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed facility selling raw meat by the pound for customer requests in deli case. Facility not aware safe handling instructions were needed. PIC stated labels will be ordered. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one container of raw chicken being stored above raw pork and raw beef in WIC. CDI- PIC corrected storage order.
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 cooked chicken in WIC that was cooked at 5 am and placed in WIC to cool. PIC could not determine when cooling began and temperatures were not taken of chicken before placing in WIC. EHS observed chicken above 70F during inspection. CDI - PIC voluntarily discarded chicken since time window for cooling has passed.
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 lard/grease made in house being stored at room temperature under prep tables in kitchen area. Facility makes grease/lard in house from cooked pork belly (chicharonnes) and then stores the grease in plastic containers at room temperature to later utilize in cooking carnitas. PIC stated facility was unaware that the grease/lard needed to be held cold. EHS observed no other cold holding issues during inspection. CDI - PIC voluntarily discarded grease/lard. Points are being de-escalated due to improvements from last inspection and cold holding has been maintained besides one item that facility was unaware needed to be held cold. (1.5) REPEAT.
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 cooked chicken cooling from 5 am that was in large container wrapped with tin foil. CDI - Chicken was voluntarily discarded due to missing cooling window.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden spoons in kitchen area used to stir chicharonnes with visible cracks and chips near the end of spoon surface. EHS advised to order new ones when splitting of wood and chipping is visible on surface. CDI - PIC removed utensil from service. |