|
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 insert containers of raw shrimp stored directly on top of insert containers of empanadas and tacos containing RTE fillings in the cookline 2 door lowboy across from the stovetop.
CDI - Storage order rearranged to have the raw shrimp on the bottom.
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 3 insert containers of cooked chicken to be at temperatures of 78-86F after over 2 hours of cooling. Items were observed densely packed into tall metal insert containers, not allowing for the center to rapidly cool down.
CDI - PIC voluntarily discarded all pans.
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 . |
|
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 shredded mixed cheese in the refrigerated drawer beneath the grill to be at a temperature of 45F. PIC stated the drawer is frequently opened and restocked throughout the busy lunch period and was only restocked within the last hour. REPEAT.
CDI - Used immediately.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked chicken to miss the first cooling window after being at temperatures of 78-86F after over 2 hours of cooling. Insert containers were densely packed and in tall metal insert containers, which did not allow for adequate air flow to the middle of the product. REPEAT.
CDI - Containers of chicken voluntarily discarded.
- Observed a large/deep plastic container of pork tamales filling to be cooling at a rate of .066 degrees/min in the WIC. Container was observed with a tight fitting lid on, not allowing for adequate air flow around the product.
CDI - Lid removed and pork tamales filling spread out thinly in the container to allow for rapid cooling.
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 |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the gaskets to the cookline lowboy refrigerator across from the grill to be torn/falling off. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed a continuous drip leak in the cookline handwash sink drain pipe, causing water to pool up beneath the sink. |