|
15
|
0
|
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 ground pork stored over raw pork chops in WIC. CDI - employee rearranged food storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in grab n go above 41 F. See temp chart. CDI - PIC moved food to WIF to rapidly cool since it had been placed out less than 4 hours prior. PIC will discontinue use of grab n go cooler until technician can inspect unit. VR.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed chlorine sanitizer in spray bottle above 200 ppm and quat sanitizer in spray bottle above 400 ppm. Employee stated that sanitizer is sprayed on equipment and utensils to sanitize them. CDI - employee diluted sanitizer to appropriate concentration. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed raw pork thawing in stagnant water in 3-comp sink. EHS advised PIC that thawing must be done under running water at 70 F or below, or in the WIC. Cold running water at 3-comp was temped at 80 F. CDI - PIC drained water and moved pork to WIC. |