|
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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two boxes of raw chicken being stored over a package of raw salmon on shelves in walk in cooler. CDI: PIC re-arranged items to proper storage order. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of pork, pizza, and beef empanadas being stored in prep flip top cooler missing date marks and a container of cooked sausage patties being stored in another prep flip top cooler missing a date mark. CDI: PIC date marked all items as they were prepared yesterday. |
|
33
|
0.50
|
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: 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 . Observed a covered plastic container of sliced tomatoes cooling in glass door reach in cooler near sandwich prep station in which tomatoes measured 51F after being cooled for 3 hours and 15 minutes. Tomatoes would not have met cooling parameters without EHS intervention. EHS also observed a cart containing plastic containers of wraps and sandwiches cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC uncovered tomatoes and placed in walk in freezer which reached 38F in 30 minutes and uncovered wraps and sandwiches and placed on sheet trays in walk in cooler to rapidly cool. REPEAT. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at cook line without a head cover. CDI: Employee donned head cover. |