|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- *Observed - 2 Dented cans of Pizza Sauce stored on can rack with non-dented cans. *CDI - PIC voluntarily removed and discarded dented cans. |
|
20
|
1.50
|
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 slightly molded - Cooked chicken breast above 70F in Grill Station CH Drawers. *CDI - PIC stated item was cooked around 8/9AM. *CDI - PIC voluntarily discarded item.
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Pasta below 135F in Standing HH Cabinet. *CDI - PIC reheated item to 165F and turned up the temperature on the unit.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-
*Observed - Raw Bacon, Raw Ground Beef, Turkey Chub and ham chub above 41F in WIC. Observed WIC with an ambient temperature of 49F. *CDI - PIC temped items below 41F this morning. PIC moved items to WIF to be rapidly cooled.
*Observed - Raw Turkey Burger and Black Bean Burger above 41F in Grill CH Drawers. *CDI - PIC voluntarily discarded items.
*Observed - Items at sandwich station above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items and added station to TPHC procedures.
A Verification Visit will be conducted within 72 hours to ensure WIC is repaired and able to maintain proper cold holding temperature. Establishment is closed for the day and will reopen tomorrow morning at 7:30AM. PIC stated they will stay in contact with EHS to notify if WIC is repaired or if refrigerated truck is used until WIC is repaired.
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 slightly molded- Tightly suran wrapped plastic containers of Cooked Chicken from this morning above 41F in Grill CH Drawers. *CDI - PIC voluntarily discarded items.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- *Observed - Establishment cooling items in WIC that is in disrepair, see temp chart for details. *CDI - PIC moved items to WIF and Blast Chiller to rapidly cooled. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Heavy Wet Stacking throughout clean dish storage rack. |