|
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 Raw shrimp in blast chiller stored above ready-to-eat foods. Do not store raw animal foods above ready-to-eat foods. CDI - Raw shrimp moved to bottom of cooler.
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 |
Yes
|
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. 4 pans of chicken stock measured 71-77F at 2:15PM. PIC stated it began cooling around 8AM. Use blast chiller, ice bath, or shallow pans to cool large amounts of TCS foods. CDI - Chicken stock 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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bresaola on slicer measured 64F. TCS foods in cold holding shall measure 41F or less. Use time as a public health control or ensure employees put meat back in cooler after slicing. CDI - Bresaola moved to walk-in cooler to cool. 0 pts.
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
|
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 Portioned cheese measured 52-54F in pizza cooler and had just been portioned 30 minutes ago. Lettuce measured 43-48F in cooler on line and was washed and cut 30 minutes ago. Use walk-in cooler or blast chiller to cool TCS foods after preparation. Do not place cooling TCS foods in coolers on line. CDI - Lettuce and cheese moved to walk-in cooler to continue cooling. 0 pts.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in dish area and entrance to kitchen. Maintain premises free of pests. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados and apples in cooler on line still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |