|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken to be cross contaminated with raw beef in that chunks of raw chicken were observed to be inside the container of raw beef chunks in the grill refrigerated drawer.
CDI - Contaminated pieces of raw beef and surrounding pieces voluntarily discarded.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 an insert container of cut sausage to be at a temperature of 43F in the cookline opentop refrigerator. PIC stated that the staff had just cut it within the last 20 mins as they realized they were out for their orders this morning.
CDI - PIC moved to RIF to rapidly cool.
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
|
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 a large insert container of salsa verde cooling in the WIC at a rate of 0.06 degrees/min, which does not meet the cooling rate requirement. Salsa verde was observed to be in proper shallow metal pans and without a lid but was to be a thicker consistency and facility was observed not actively stirring.
CDI - Employee placed into an ice bath and stirred salsa verde and then was observed cooling at a rate of .23 degrees/min.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed all 3 of the in use wiping cloth buckets to have quaternary ammonia solutions of 0ppm. REPEAT.
CDI - Buckets emptied and refilled. Re-tested at 200-250ppm. |