|
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. Observed facility cooling chicken that did not meet the 2 hour requirement for cooling. After 2.5 hours 5 bags of chicken were found to be above 41F (see tempered chart). CDI- Items were voluntarily discarded.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed items being held on TPHC marked with a 5 hour time hold (10AM-3PM). CDI- PIC voluntarily discarded all TCS products. See comments. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed 1 bag of brisket in hot holding to be discarded 01/14/26 at 10AM and four bags of pork in the WIC to be discarded 01/14/26 between 10AM-12PM. CDI- PIC voluntarily discarded of the products. -1- See comments. |
|
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 8 bags of chicken cooling in large bin with ice. EHS observed that all bags were not fully submerged in ice and not much ice was present in the container. 5 of 8 bags missed the 2 hour cooling window. See temperature chart. CDI- Five bags of chicken were voluntarily discarded.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in the kitchen area. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
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. **REPEAT** -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 tiles surrounding floor drain are broken and missing in some places. Observed cracked tiles and low grout throughout facility Please repair. **REPEAT** -1- |