|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring cooling / cooling methods for cooling of hot food. Verification visit within 10 days. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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: portioned pork, portioned sweet potatoes, portioned raw proteins in cold drawer holding above 41.0 F. Refer to temperature chart. CDI- food moved to freezer. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Brunch menu has asterisk beside eggs denoted as “any style” but no Reminder on menu that “consuming raw or undercooked animal foods may cause food bourne illness, especially if you have certain medical conditions.” Correct menu by Sunday brunch, or do not serve under cooked until corrected. Return visit within 10 days. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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: Found four covered, deep containers of salsa in WIC at 68.0 F. Found rice in covered container in WIC 75.0 F. CDI- salsa placed in 2 large shallow pans and cooled to 47.0 within an hour. Rice placed on ice and cooled to 50.0 within an hour.
From 6/22/2022
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 salsa and chimichurri sauce in walk in cooler in large tubs with lids and tightly stacked. CDI: PIC voluntarily discarded items due to missing the cooling window
From 3/23/2022
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 . Found many pans of cooling foods tightly covered, and stacked in WIC. Amount of pans and temperature of the food affected adjacent pans that had been previously cooked and cooled. CDI- cooling pans uncovered to facilitate cooling.
From 12/22/2021
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 on proper cooling procedures please visit: http://meck.co/FoodSafety: Found pico cooling in stacked covered containers. Found jicama / cabbage cooling in covered pans. CDI- pans uncovered and left in 38F ambient WIC to cool. Containers of pico consolidated into one large shallow pan and placed in WIC to cool.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Facility is severely limited in amount of cooler / sink capacity to cool foods. Facility has one small walk-in cooler and one prep sink in the kitchen. Based on the amount of food seen in the facility today, and food that requires cooling, more cooling equipment is needed; or a long-term change to cooling methods or times for cooling food is needed. Below are cooling methods violations as documented from the last three inspections. Based on this pattern of non-compliance a Risk Control Plan (RCP) will need to be written and submitted to the Mecklenburg County Health Department within 10 days. A template for an RCP will be sent in a separate email from this inspection email. Reach out to your inspector for questions / guidance. |