|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed that facility states they use “White Tuna” on menu but EHS identified that they are really using Escolar. Facility must make this correction on the menu. 3-Day VR Required. |
|
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 a container of fried soft shell crab and a container of fried sweet potatoes that were cooked the day prior that missed the window for cooling. See temperature chart. CDI- PIC voluntarily discarded the products.
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 . |
|
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 multiple TCS foods in the RIC near the fryers that were not being held at 41F or below. See temperature chart. The internal thermometer for the unit read 61F at its peak. All TCS foods in the unit were voluntarily discarded as there was no record of how long the products have been out of temperature. PIC called for a vendor to service the unit. CDI- Vendor arrived during inspection and was able to repair the unit. EHS verified that the unit is now holding an ambient temperature of 39F.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked noodles, cut tomatoes, cooked tofu, opened can of cooked vegetables, cream cheese, imitation crab sticks, cooked eel or seared tuna. CDI- PIUC discussed prep date with employees and products prepped the day prior were allowed to be dated if the date could not be determined the product was voluntarily discarded. **REPEAT**
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 facility cooling products in deep containers that were tightly wrapped with plastic wrap. CDI- EHS provided education on proper cooling procedures with PIC. Items that were still cooling had the plastic wrap removed and were moved to shallow pans to rapidly cool. **REPEAT**
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 . |