|
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 insert containers of raw lemon pepper chicken, raw bulgogi chicken, raw pork bulgogi, raw beef chunks, and raw beef ribs at temperatures of 45-50F in the refrigerated well by the kitchen entrance. PIC stated that all items are prepared in the morning and placed directly into the unit at 10:30-11am. Unit ambient was at 36F, other items in the opentop portion temped at 36-39F and items in the lowboy portion were observed at 37-40F.
CDI - PIC moved all out of temperature raw meats to WIF to rapidly cool. All raw meats observed at <40F during the exit interview.
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 |
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 individually portioned trays of sliced lettuce stacked on top of one another and wrapped in multiple layers of plastic wrap in the lowboy portion of the opentop refrigerator at the cookline. PIC stated it was washed and prepared during lunch and then wrapped up before it was placed into the unit to cool down. EHS advised that they must not wrap the lettuce after preparation and place it into an insert container or sheet pan to cool in the WIC.
CDI - PIC moved to WIF to rapidly cool.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed all wiping cloth buckets to have 0ppm quateranry ammonia sanitizer.
CDI - Buckets dumped and refilled. Retested at 150-200ppm. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed all cookline utensils to be stored in containers of water at temperatures of 70-75F. |