|
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 - Raw Chicken stored above Raw Pork on speed rack in WIC. *CDI - PIC removed items upon discovery to begin prep.
*Observed - Frozen Raw Pre-Breaded Chicken Tenders stored above Raw Philly Steak and Frozen French Fries in Standing Glassdoor RIF. *CDI - PIC rearranged freezer to correct storage order. EHS provided handout.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Scrambled Eggs and Homefries below 135F on HH Service Line. EHS educated PIC on TPHC and PIC stated they would like to utilize TPHC moving forward as breakfast is from 6:30AM - 9:30AM. *CDI - EHS provided TPHC procedures that the PIC printed, filled out and posted at establishment. Items below temp were discarded at the end of breakfast service.
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 . |
|
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 - Cut Cantaloupe and Cut Honeydew Cold Holding on the service line above 41F. PIC stated they would like to utilize TPHC for these items moving forward as well. *CDI - PIC added items to TPHC procedures and voluntarily discarded items at the end of breakfast service.
*Observed - Cut Lettuce in Left Flip Top CH Drawers above 41F. Item was in unit over night with tight suran wrapping. PIC stated drawer is not in good repair possibly causing drawer to be left slightly open causing issues for unit to maintain proper Cold Holding temperatures. *CDI - PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 - Cut Cantaloupe and Cut Honeydew prepped this morning cooling in large lidded plastic bus tubs with little to no change in temperature after 70minutes. *CDI - PIC removed lids to items to speed up the cooling rate.
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 . |