|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
*REPEAT* 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 - Frozen Raw Chicken stored above Frozen Raw Beef in standing 2 Door RIF. *CDI - PIC had food employee correct storage order.
*Observed - Raw Pork stored above Fried chicken in WIC. *CDI - Food employee corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 - Metal bowl of cooked beef and cooked white meat chicken in flip top unit from last night above 41F, chef stated items were held in flip top overnight. *CDI - PIC voluntarily discarded items.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf-
*Observed - Foods held on time without written procedures. *CDI - EHS provided printed copy of TPHC Procedures PIC filled it out and posted it onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P-
*Observed - PIC stated after 3 hours they place items held in ambient temperature back into WIC. *CDI - EHS educated employees on proper use of TPHC procedures. Food must be discarded if held using time. |
|
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 - White meat chicken and beef cooked yesterday night in flip top unit not fully placed into cold holding equipment above 41F, see temp chart for details. Food shall be cooled using proper equipment. *CDI - PIC voluntarily discarded items.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. -P- *Observed - Packaged Noodles held inside of a grocery bag and a grocery bag balled up and placed on top of green onions. *CDI - PIC removed bag from on top of green onions and discarded the top layer that was in contact with grocery bag. PIC removed Noodles from grocery bag. |