|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw snapper stored above ready-to-eat rice in the low reach-in cooler. -CDI- PIC corrected storage order. -REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticker residue on multiple dishes stored as clean, stacked wherein the interior, food-contact surface of a pan is directly touching the sticker residue on the pan stacked beneath it. -CDI- PIC removed sticker residue and moved dishes back to be properly re-washed, rinsed, and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 barbacoa and chicken tinga not meet cooling parameters after cooling overnight. Observed barbacoa at 48F in cold drawer, while PIC stated barbacoa was cooled overnight in WIC and has not been removed from cold holding since early this morning. Observed chicken tinga at 57 in WIC, while PIC stated it was cooled overnight in WIC and not removed from unit since cooling began yesterday. -CDI- PIC voluntarily discarded both 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed multiple items held past their 7-day timeframe (black bean puree, pineapple pico, pineapple butter, lamb birria). -CDI- PIC voluntarily discarded all items listed.
-Observed few items missing date mark (portioned rice, barbacoa, grilled corn, sprouts). -CDI- PIC verified prep/cook date of items and properly added date marks.
-REPEAT- Facility will now be placed on a Risk Control Plan (RCP) for date marking. EHS will follow up with RCP procedures and implementation.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 barbacoa and chicken tinga not meet cooling parameters after cooling overnight in WIC. Observed both barbacoa and chicken tinga in metal pans, covered with plastic wax wrapping and tin foil. EHS recommends leaving hot foods uncovered while cooling, until food reaches 41F. -CDI- PIC voluntarily discarded both 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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strips for quaternary sanitizer at 3-compartment sink. Obtain quat test strips. |