|
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 EHS observed raw salmon being stored over RTE foods in tall two door RI cooler. Food employee stated it was a cured product. EHS observed no statement on packaging of fish in WIC. EHS stated this product would need to be treated as raw and stored as such. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 EHS observed cooked chili prepared the previous day in WIC above 41F (see temp chart). PIC stated this item was prepared yesterday but cooled in blast chiller to 41F. PIC unaware as to reason chili would be above 41F during storage. EHS observed items in facility such as cut tomatoes and ham in flip top unit above 41F(see temp chart). These items were stored in containers with tight fitting plastic wrap or lids. EHS observed these items dated for previous days, but PIC stated these items were used for prep for other menu items prior to service starting. EHS observed cooling for these items is not monitored. EHS observed storage of these items did not reflect items that are stored during the cooling process. EHS stated that these items should not have been placed into unit covered for storage unless under 41F. CDI - PIC removed sliced tomatoes, ham, and eggs and placed into WIC to quickly cool due to being within cooling window. PIC voluntarily discarded chili due to not being able to verify how long item was above 41F. (1.5)
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 EHS observed numerous items throughout facility cooling at inadequate rates (see temp chart). Facility does a lot of ambient cooling and typically prepares new menu items daily. Facility has blast chiller and WIC and primarily utilizes this equipment for cooling. However, when blast chiller is full employees are placing these items in reach in coolers during the cooling process until they can be moved at a later time. EHS observed these items uncovered and actively cooling in these units during inspection at inadequate rates. EHS advised for PIC to develop SOP to better assist staff with cooling methods. Especially when the primary method, the blast chiller, is full. EHS advised to utilize space in WIC or create dedicated spaces that could serve as an alternative when this occurs. CDI - PIC instructed food employees to stretch pans onto sheet pans to cool in WIC or made room in blast chiller to quickly cool items. REPEAT. (1)
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 . |