|
15
|
1.50
|
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 raw haddock above sliced buttered bread in reach in cooler across from oven. CDI-PIC placed item in walk in cooler
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 broccolini, a large container of buffalo chicken dip, portioned containers of buffalo chicken dip, and rice and quinoa not meeting the cooling rate in walk in cooler and in on ice baths in cold drawers. Items were prepared or pulled from walk in cooler at 11:30am with a time stamp sticker and by 3:30pm items were still not meeting 41F or below. All items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 portioned plates of spinach dip and buffalo chicken dip out of cold holding temperature in reach in cooler across from oven (see temperature chart). Also observed buttermilk in ice bath and broccolini and rice with quinoa out of cold holding temperature (see temperature chart). Buttermilk was observed not submerged in the ice causing the buttermilk to be out of temperature. Broccolini and rice and quinoa were observed over-stacked in cold drawer. PIC stated items in reach in cooler were pulled from walk in cooler and below 41F at 11:30am and placed into unit. CDI-PIC placed items on a sheet pan in walk in cooler for rapid cooling, added more ice to buttermilk on ice and placed broccolini and rice with quinoa on ice as well.
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 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 For more information please visit: http://meck.co/FoodSafety 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 . Observed spicy chicken dip and containers of broccolini cooling in walk in cooler while stacked atop one another. CDI-PIC placed broccolini on sheet pans and removed lid from spicy chicken dip. -REPEAT VIOLATION- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler across from oven with broken gasket. PIC stated new gasket has been ordered and awaiting arrival for new gasket. |