|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed mechanically tenderized steak used in facility. This steak is cooked to an internal temperature of 125-130F, cooled, portioned, and then served “cooked to order” under a consumer advisory. EHS advised that these steaks be cooked to a final cooking temperature of 155F until facility obtains approval for non-continuous cooking. However, if par cooked, the steak will then need to be fully cooked after being cooled and cannot be served undercooked. EHS provided PIC with non-continuous cooking application and will follow up to address procedures moving forward. Ten day VR required. (1.5) |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed
facility utilizing reduced oxygen packaging without documenting time product was made or time product will need to be
discarded. Facility utilizes cook/chill and discard within 48 hours however label printer was in disrepair until earlier today. PIC stated she was beginning to print time stamps since fixing label printer. CDI - PIC voluntarily discarded all foods not prepared today and created labels for items made today with correct time and date. REPEAT. (2) |
|
33
|
0
|
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 Observed corn pico being cooled in WIC with tight fitting lids. Pico changed three degrees in 33 minutes resulting in a cooling rate of 0.08. CDI - PIC removed lids to facilitate efficient cooling. (0)
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steaks being thawed under running water temping at 73F with the drain closed. CDI - PIC opened drain to allow for water to flow and steak was pulled from thawing to be placed in WIC. (0) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested. EHS advised to stagger dishes to allow for adequate air drying. (1) REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile next to hand washing sink broken. Please repair.,
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a/c vents in back prep area accumulating dust. Increase cleaning frequency to avoid accumulation. (0) |