|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed facility using parcooking process for salmon for table and twine and does not have prior approval. Verification required.
Observed flank steak that was seared and cooling and not labeled. CDI rack labeled. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed red peppers (6/27), vegetable medley (6/26), jalapeño butter (6/7), lemon artichoke (6/17), black bean mix (6/21), flo mix (6/23), GOUDA MIX (6/27), proscuitto (6/27), pepperoni slices (6/6), sliced mozzerella (6/10), goat cheese (6/27), turkey chub (6/21), cappacola (6/27), pepperoni chub (6/27), hard salami (6/21), sweet cappacola (6/9), pico (6./26), penne pasta (6/26), cavatappi (6/26), crab dip (6/29), and goat cheese mix (6/29). CDI items discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed ribeye, collards, butter mix, soppresetta, hummus, and red pepper hummus not dated. CDI items discarded. Will follow up with facility for reemerging date marking issue.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 chicken salad that was cooling covered in walk in unit. CDI items uncovered.
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 . |