|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure proper date marking of applicable foods and unaware of current cold hold temperature, primary and secondary cooling parameters. CDI through instruction and 09 NC Food Code Rules resent. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils and hand slicers with slight food debris that were stored as clean. CDI- removed to re-clean |
|
18
|
0
|
Proper cooling time and 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 45F. -P
Observed turkey gravy at 2.5-3.0 hours from FCT at 97F. Rate cooling showed 97F after 10 minutes and 70F after 30 min but it had been stirred. CDI- recommend change in cooling procedure so as not to fail when stirring is not done.3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed ranch dressing made with milk and placed in stand up refrigerator in a closed 3 gallon container at 58F. REmoved to freezer and uncovered |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed improper date marking of TCS foods, where prep date instead of cooking or opening date was used. CDI- dates corrected |
|
31
|
1
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf Observed primary and secondary cooling of TCS foods in covered plastic containers in low surface area to volume ratio. Facility is a caterer and food service model is heavy in batch cook in cooling. CDI- recommended that several cooling procedures be changed |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed wooden cutting boards in need of re-surfacing and sealing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed multiple personal employee items stored over food and or food contact surfaces. |