|
15
|
0
|
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 shell eggs stored over cheeses in WIC. CDI: PIC relocated eggs to be in storage order compliance.
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 large deep pan of rice with lid cooling over night with temperatures above 41F. CDI: PIC voluntarily discarded rice.
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 . |
|
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 3 pans of portioned cups of salsa Red, green and orange salsa stored in RI portion of fliptop with temperatures above 41F. Observed larger containers of red and green salsa and cut cabbage with temperatures above 41F. PIC stated that items had been in this unit overnight. Other items in fliptop and RI were prepped an hour prior. Fliptop/RI unit ambient temperature was 52. CDI: Items still cooling were moved to WIC and items in unit over night 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 large metal pan of rice with lid cooling in WIC over night. PIC stated that typically the large batches of rice are split between two smaller pans to speed up the cooling process. Observed items such as cut tomatoes, Queso fresco, crema and pico prepped this morning left to cool in fliptop/RI unit near cook line. Unit is not functioning properly and holding a temperature of 48F. This method is inefficient for cooling products to 41F or below. CDI: tomatoes, crema, Queso fresco and pico moved to WIC and RIF to quickly cool and rice was 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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed fliptop/RI unit holding an ambient air temperature of 48F and holding TCS foods. Foods were either discarded or moved to another location to cool. PIC stated that he will have a technician service the unit to ensure it will function properly and until then no TCS products will be stored in this unit. VR required to ensure compliance and repairs are made. |