|
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 one (1) box of unopened pasteurized egg mix cartons stored beneath sealed packages of bacon and guanciale. CDI - EHS and PIC reviewed storage conditions requirements for pasteurized egg mix (treated as an RTE product, separate from raw shell eggs and other raw animal foods.) PIC rotated boxed pasteurized egg mix to RTE food shelving.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 several (approximately eight (8)) packages of mozzarella in grab n go cooler at temperatures between 44F and 45F. Per conversation between food employees and PIC, mozzarella was moved from WIC to sales cooler less than 1 hour prior. Observed one (1) container of cooked shrimp in right prep unit at 44F. Observed one (1) bin of caprese salad in left prep unit at 45F. Per observation, all units were observed with ambient temperatures of 41F and below. CDI - PIC rotated mozzarella cheese containers to WIC for corrective cooling. Shrimp and caprese salad were voluntarily disposed of by PIC.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one tray at grill shelf with four (4) working containers (oil squeeze bottle, three spice containers) with no labeling. CDI - PIC and EHS reviewed labeling options; station label was affixed to grill shelf. |