|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of grilled chicken breast to be overfilled with the top 2 chicken breasts at temperatures of 43-45F. All chicken breasts below the fill line of the insert container were observed at 39F or less. REPEAT.
CDI - PIC voluntarily discarded the 2 out of temperature chicken breasts.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 a container of lasagna in the WIC to have a date mark of 3/24, making today day 8. After conversations with the head chef, the facility freezes the lasagna after making it and then pulls it from the freezer a day before it is used but was not placing a pulled from freezer date onto the date marks. EHS educated the head chef on proper date marking procedures when it comes to dishes that are prepared and then frozen and how it is crucial to maintain the pulled from freezer dates along with the original prep date on the date marks so that the correct 7 day tracking can be done.
CDI - Pulled from freezer date placed onto the date mark.
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
|
0.50
|
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 a container of cut romaine lettuce to be cooling in the salad opentop refrigerator after prep. Head chef states that the employees will place the cut romaine directly into the container in the salad opentop immediately after cutting, which resulted in the middle being at temperatures of 41-49F during today’s visit. EHS advised that the procedure should be adjusted to allow a window of time for the prepped romaine lettuce to cool down following prep and before it is brought to the line as the opentop refrigerators are not approved nor designed for rapid cooling.
CDI - Container of romaine lettuce mixed and placed into the WIC where it was observed at 41F 20 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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee beverage without a lid to be stored in the lowboy portion of the pizza station opentop.
CDI - PIC voluntarily discarded. |