|
15
|
0
|
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. Raw chicken observed on shelf above raw pork in walk-in cooler. CDI - PIC moved raw pork to other shelf so it wasn't below raw chicken. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes (118F), chicken tenders (125-131F), and macaroni (100F) were below 135F in hot holding. CDI - Chicken tenders reheated to above 165F in fryer. PIC sent TPHC procedure template and filled out during inspection to use TPHC for mashed potatoes and macaroni because establishment doesn't have proper equipment to reheat these without burning them. Establishment must use TPHC if held below 135F, keep them below 41F, or establishment needs to buy a microwave or other suitable equipment that can reheat the mashed potatoes and macaroni to above 165F within 2 hours before putting in steam table.
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 Cut cabbage measured 66F in display cooler. Also, queso fresco and queso Oaxaca measured 45-46F in display cooler and had date label that stated it was prepared 1 hour ago. Use walk-in cooler to cool TCS foods to 41F after preparation. CDI - PIC moved items to walk-in cooler to continue cooling.
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 . |