|
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 an insert container of raw chicken breast to be stored on the top shelf of the cookline lowboy directly above a container of RTE Alfredo sauce.
CDI - PIC relocated chicken to lower shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
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 a deep metal insert container of cooked chicken wings to be at temperatures of 43-46F in the WIC after cooling overnight. Product missed the second cooling window.
CDI - PIC voluntarily discarded.
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 . |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a container of cooked chicken breast in the cookline opentop and a package of deli turkey in the WIC to not be provided with a date mark of any kind at the time of the inspection. PIC stated that the chicken is cooked every night for the cookline and they make deli sandwiches every other day so the package of turkey was opened the day prior.
CDI - PIC placed date marks on the both items.
- Observed the portioned ranch cups to have a date mark of 9/1-9/11, which is for a total of 11 days. EHS informed the PIC that date marking must be for 7 days total.
CDI - Date mark corrected as it was still within the required 7 day period.
- Observed a package of deli ham to be in the WIC with a date mark of 8/19, making today day 17.
CDI - PIC voluntarily 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no TPHC written procedures on site for the TCS items held using time at the hot buffet line. Facility already time stamps the items and breakfast is only served for 3 hours (6:30-9:30am on weekdays or 7-10am on weekends) and all food on the line is always discarded immediately after breakfast.
CDI - EHS provided a new TPHC form and had the PIC fill it out before leaving.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
1
|
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 a deep metal insert container of cooked chicken wings to be at temperatures of 43-46F in the WIC after cooling overnight. Product missed the second cooling window. Container was observed to be deep and was observed with a tight fitting lid on, not allowing for adequate air flow to facilitate proper cooling.
CDI - PIC voluntarily discarded.
- Observed 2 containers of cut melon to be cooling at a rate of 0.0 degrees/min in the 2 door RIC across from the keg WIC. Items were observed to be covered in tight fitting plastic wrap which does not allow for adequate cold air flow around the product to facilitate proper cooling. RICs are also not designed nor approved for rapid cooling. REPEAT.
CDI - Plastic wrap removed and both containers moved to the WIC.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed an insert container of diced ham at the front line opentop refrigerator to be stored with ice in direct contact with the food inside.
CDI - Ice removed and education provided. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior of the refrigerated drawers at the cookline to have accumulations of food debris.
- Observed the bases of the plastic containers in use to store cleaned utensils to have accumulations of food debris/crumbs. |