|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no bodily fluid clean up procedures on site. PIC stated they had been posted on RIC that was recently replaced. CDI - EHS provided.
0 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed lettuce in flattop prep cut on 7/22/25 maintaining 45F during inspection. Per PIC, lettuce was shredded at the end of the night 7/22, placed in a sealed plastic container, and placed in RIC to cool overnight. Observed pasta salad in grab n go maintaining 43F during inspection. Per PIC, pasta salad was portioned at the end of the night 7/22, then placed directly into grab n go unit to cool overnight. Ambient in both units maintaining proper temperature. Improper food temperatures deduced to be a result of incomplete cooling. CDI - Both items voluntarily discarded.
1.5 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed over stacked portioned ranch in salad prep, and raw ground turkey in meat RIC holding above 41F during inspection. See temperature chart. CDI - Both items voluntarily discarded.
0 pts.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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
Observed cut lettuce cooling since 7/22/25 that had missed cooling window. PIC stated lettuce had been cooled in a deep, sealed plastic container. Observed portioned pasta salad cooling since 7/22/25 in customer grab n go while in sealed, stacked plastic containers. Pasta salad had missed cooling window. Observed various food items throughout facility being cooled while tightly sealed in plastic, in RICs, or in prep units. CDI - PIC voluntarily discarded items that had missed cooling window. PIC corrected cooling methods for other items. PIC and EHS discussed new cooling SOPs for cooling items, including utilizing the RIF and WIF.
0.5 pts.
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 . |