|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed food in walk in cooler and in prep unit that was not cooling and uncovered. CDI- Items were covered. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed two dicers, a few metal pans, and a few cast iron skillets with visible food residue present being stored on clean dishes shelf. CDI- Items were taken to dish area to be w/r/s.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed two briskets being held below 135F in hot box. PIC stated they were to reheat the items. EHS observed food employee take 1 brisket out of the oven and PIC temped item. EHS asked if item was at temp, PIC stated it was at temp. EHS temped the brisket and found it to range in temperature from 141-170F. EHS observed some parts of the food reheated to only 141F. EHS instructed that all parts of the brisket should be 165F. PIC placed brisket back into oven. CDI- Briskets were reheated to 167F in oven then placed in hot box for hot holding. -0- |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. EHS observed 4 briskets wrapped in paper in the walk in cooler, PIC stated that they were placed in cooler last night after cooking. EHS temped briskets which ranged in temperature from 43-48F. These items have missed the window for cooling. CDI- PIC voluntarily discarded the briskets. **REPEAT** **FULL POINTS** -3-
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed two briskets in the hot holding box below 135F (see temp chart). CDI- Items were reheated to 167F and placed back into hot box for service. -1.5-
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
|
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 EHS observed four briskets that had been cooling since the night prior wrapped in paper and stored in the top corner of the walk in cooler. Briskets were on a speed rack in the corner of the walk in cooler where to product was not able to receive direct airflow. CDI- Briskets were voluntarily discarded. **REPEAT** **FULL POINTS** -1-
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 . |