|
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 precooked pot roast, cheese, and other RTE food stored below locked cage of beef tenderloin in walk In unit. PIC stated that they thought if items were in sheet pans it can stay above RTE food. Notified that items must follow storage order regardless use of sheet pans. CDI items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed precooked burger patties reheating and holding on grill at 124F. CDI products completed reheating to 138F. |
|
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 grilled chicken, tuna, and other TCS in stand up reach in closest to patient hot line with ambient air of 48F upon entrance. Checked items and found foods at 41-37 on the interior and 44-47 on the exterior. PIC stated the unit was fine earlier and they were just in it for lunch service and for storage. PIC also stated it may be going through its defrost cycle. CDI tuna grilled chicken and other items moved to walk in freezer to cool. During inspection unit dropped back to 37F. And pepperoni left inside was at 40F. Told PIC that if the defrost cycle comes on it should not cause temperature issues. Suggest checking unit and ensuring the defrost cycles are shorter and changed to when there is low use of the unit. Items cooled down and TCS brought back down to temperature.
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 |
Yes
|
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 and cut fruit salad cooling in reach in unit. PIC stated cooling should be completed in walk in freezer than transported to refrigeration. CDI chicken salad spread out on flat pan in the freezer and fruit salad placed in freezer for flash cooling. Observed cut cantaloupe and cut honeydew that was cooling in reach in unit. CDI PIC moved items to walk in. Repeat.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee bottle water on countertop where tomatoes cut at front grill area and coffee cup stored on top dish machine shelf in wash area. CDI items relocated. |