|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken in make unit. When discussing the cooking process, PIC stated that chicken comes in whole, then is cut from the carcass and cooked in a sous vide at 145F for nine hours. The chicken is not vacuum sealed but placed in ziploc bags with enough oxygen taken out for the bag to be submerged. EHS confirmed how the chicken is stored;PIC was able to show the bagged chicken in the walk in. EHS advised that the chicken should reach a final cooking temperature of 165F no matter how long you cook it for. CDI - PIC voluntarily discarded cooked chicken and will change procedures to reach a final cooking temperature of 165F until a variance is obtained. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sheet pan of par cooked pasta prepared on Sunday in walk in cooler with no date mark. EHS observed sauce that was cooked and cooled Sunday with no date marking. PIC explained date marking procedure in depth for all items during inspection. CDI - PIC added correct date marks to pasta and voluntarily discarded sauce. EHS will keep point deduction at half due to improvement from last inspection. REPEAT. (1.5)
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 . |
|
27
|
0.50
|
Food additives: approved & properly used |
No |
No
|
No |
3-301.14(A)(2)- Food shall be protected from contamination that may result from the addition of, as specified in § 3-202.12: Unsafe or unapproved levels of approved food and color additives.-P Observed facility utilizing selrose salt (pink curing salt) for lamb sausage made in house. PIC provided recipe which needs to be updated with net weights in pounds or grams for proteins used for sausage so that the information can be approved by the health department for use. PIC will send updated recipe card and stop process until approval is obtained. 3-day VR required. (0.5) |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous spices and sauces held on make line with no label describing what it is. Label all containers of working spices and sauces. REPEAT. (1) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed containers of sanitizers holding in use wiping cloths at 50ppm. CDI - PIC emptied containers and made new sanitizer at required 150ppm concentration. (0) |