|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a case of raw turkey stored on a speed rack in the WIC directly above a container of raw shrimp skewers.
- Observed packages of raw duck stored on top of and amongst packages of raw beef on a shelf in the WIC.
CDI - PIC relocated the shrimp skewers to above the raw turkey on the speed rack and moved all raw duck to the shelf containing raw chicken.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed a tray of raw beef being used for the special offered today brought up to the grill refrigerated drawers to be held on TPHC with the initial temperature of the product was observed at 45-47F after removal from the WIC. PIC stated they had cut the beef at approx. 10am before placing it in the WIC to cool and then EHS observed it being brought up to the line to be held on TPHC at the start of lunch service at 11am.
CDI - Time stamp corrected to when beef was originally removed from refrigeration during prep/cutting (10am) as the start time rather than when it was brought out to the line (11am). New time stamp is from 10am-2pm. PIC educated on the necessity of items needing to be at 41F prior to being placed on TPHC. |
|
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 a container of diced grilled chicken that was cooked and cut prior to lunch service to be cooling in the 3 door lowboy refrigerator at the salad station. Grilled chicken was observed at temperatures of 55-64F. Employee stated cooking the chicken at around 9:30am before placing it in the WIC to cool and then he cut it and placed it in a deep container with a lid on at the cookline. The deep container with a tight fitting lid prevents cold air from hitting the product and allowing for adequate cooling as well as the 3 door lowboy refrigerator is not a designed nor approved unit for rapid cooling.
- Observed a container of pizza sauce at a temperature of 48F in the pizza station lowboy refrigerator. Pizza station employee stated that he had just had the pizza sauce out to make pizzas for lunch and then placed it back into the lowboy to cool back down. PIC stated the sauce is from a can and may not have been fully cooled down prior to being used.
CDI - Grilled chicken was placed on a sheet pan in the WIC and observed at 41F 1 hour later. Pizza sauce moved to WIC for rapid cooling and observed at 41F 40 mins later.
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 . |