|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of tomato jam, lemon dill aioli, and roasted red peppers to be at temperatures of 44-51F in the tabletop opentop at the cookline. PIC stated the items were moved into the unit this morning and that the unit is only used for lunch so nothing was in it last night. Other items in the unit observed to be at 37F. The 3 items out of temperature were observed to be in the front of the unit and under the most heat from the overhead expo heat lamps and cookline equipment. REPEAT.
CDI - PIC relocated to the WIC to rapidly cool down.
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
|
1.50
|
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 2 insert containers of portioned bags of shredded chicken to not be dated marked in the cookline refrigerated drawers across from the stovetop. PIC stated that the containers are filled with portioned chicken from sheet pans in the WIC that are properly dated marked. REPEAT. *Improvements noted from previous inspection, points to remain at half*
CDI - PIC date marked both containers to match the bulk supply in the WIC. PIC to date mark the containers of chicken going forward to match the bulk supply.
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
|
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 3 insert containers of cut lettuce and spring mix to be at temperatures of 45-49F in the refrigerated drawers across from the breading station. Cookline employee stated that they had just cut the lettuce prior to the EHS arrival and it was then placed into the refrigerated drawers to be used throughout the shift.
CDI - PIC relocated all containers to the WIC to rapidly cool. EHS informed the PIC that they should cut the lettuce earlier in the morning and allow the containers to then cool down in the WIC before then bringing it up to the cookline units.
- Observed a large container of ricotta to be cooling in the WIC at a rate of .33 degrees/min which is below the required cooling rate of .54 degrees/min for the first cooling window. Container was uncovered but product was too thick/dense and no active stirring occurred within the first hour, which did not allow the middle of the product to cool down adequately. PIC stated stirring is involved in the cooling process and that the staff member just forgot on this instance.
CDI - Product was stirred and observed all portions of the ricotta to be cooling at a rate of .96 degrees/min 30 mins later.
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 . |
|
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 a container of water being used to store in use utensils at the cookline with the water being at 85F.
CDI - PIC relocated the container of water to the flattop grill to heat up to 135F+. |