|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed sliced deli ham in front RIC cooling from 3/27/25 holding above 41F during inspection. CDI - PIC voluntarily discarded all bags of ham.
0 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed portioned out deli meat packs in sandwich prep not baring date label. Observed bags of sliced ham and turkey, and containers of pepper jack and provolone in sandwich prep being held past their allotted expiration date per company’s date marking SOPs. Observed shredded lettuce in front RIC with an opening date of 3/17/25. Observed roast beef chub in back RIC with an opening date of 3/26/25, and a discard date of 4/2/25, which is longer than the allotted 7 days. CDI - PIC voluntarily discarded deli meat packs, sliced ham, sliced turkey, pepper jack, provolone, and shredded lettuce. PIC corrected discard date on roast beef chub and will be contacting corporate about correcting printed labels.
1.5 pts.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed container of sanitizer being stored above single use items during inspection. CDI - Employee moved to appropriate location.
0 pts. |
|
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 sliced deli ham cooling from 3/27/25 in large, closed plastic bags while stacked together in RIC. Observed sliced tomatoes being cooled in stacked, sealed plastic containers during inspection. Tomatoes were not cooling hastily. CDI - PIC voluntarily discarded deli ham. Tomatoes were divided into smaller containers and into RIF to accelerate cooling.
Repeat. 1 pt.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probed thermometer on site during inspection. Acquisition required. 10 day VR required.
0.5 pts. |