|
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. : found chicken jus 45.0 F in center and 43.0 F at edges of container in WIC. Prep date of 2/27 on date label. CDI- discarded voluntarily. Found blanched artichokes from previous day 43.0 F. CDI- voluntarily discarded. Found heated mushrooms in portioned bags tightly stacked and covered. Temperature of food was 84.0 F after 2.5 hours. CDI- voluntarily discarded. Cooked garlic and blanched artichokes from previous day 43.0 and 44.0 F. CDI- discarded voluntarily.
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 . |
|
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:Soft boiled eggs 119.0 in hot unit. CDI- voluntarily discarded by PIC Travis. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prepared butters in reach in cooler at grill area 45.0 F. CDI- discarded. sliced tomatoes from morning 50.0 F at prep top.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found many TCS foods with inaccurate labels. Some labels had been printed about the time inspection began but temperatures of food indicated the date and time on some labels was inaccurate. Remember that the start date on a date marking label should be the same as the original prep date. For example, today, shaved ribeye slices bore today’s date with time of label printing of 10:23 am. Whole ribeye could not have been cooked, cooled, then sliced 2.5 hours before inspection began.
Found chicken stock not dated. Allowed to date with yesterday’s date. Return visit to evaluate facility date marking system within 10 days
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 : chicken jus in dense volume and covered did not cool properly from overnight. See # 20 above. Sliced ribeye tightly stacked in small containers and covered at 48.0 F CDI- spread out in thin layers. Food dropped to 39.0 in an hour.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of containers at drying shelves in prep room. Employee using cloth to dry trays. |