|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef over pre-cooked bacon. Observed chicken over/ CDI - PIC moved chicken and ground beef to appropriate storage area. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
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 short ribs cooling at room temperature. PIC stated that the short ribs are cooked over night and held at 165F until they are taken out to cool the next day. PIC stated he took the ribs out at 7am. PIC was unaware of when the cooling process began; no temperatures were taken to monitor the start of the cooling process. EHS observed ribs at 110F at 9am and by 10:40am EHS observed portions of the ribs at 90F. Based on the information provided EHS advised PIC that the ribs were past the two hour window of cooling. EHS was unable to confirm when the cooling process began. CDI - Short ribs were voluntarily discarded. (1.5)
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 short ribs cooling at room temperature. PIC stated no temperatures have been taken since ribs were taken out at 7am. PIC stated he was beginning to cool with an ice bath at the start of the inspection; EHS observed the short ribs at 110F. EHS advised PIC to monitor cooling more effectively by taking temperatures to ensure the ribs can cool within two hours. RIbs were voluntarily discarded.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed walk in unit completely filled with no space to enter. EHS observed items held under 41F, however there is no space to effectively cool. EHS also observed issues with storage order due to lack of space. PIC stated that facility utilizes ice baths to cool primarily. Facility cools short ribs, onions, potatoes, jams, creme anglaise, and pepper sauce. TEN DAY VR REQUIRED. (0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils sitting in water below 135F. CDI - PIC changed utensils and heated a new container of water. (0) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed numerous boxes of single service items stored on the floor in the hallway leading to the kitchen. PIC stated that facility received two deliveries this morning and will have the boxes off the floor by end of day. PIC stated facility stores single service items in a storage unit ten minutes from facility. EHS advised storing single service items in a unit off site is not allowed. (0) |