|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed large cuts of beef par cooked for 1 1/2 hour to 122F, cooled then cooked to order. PIC stated items had been par cooked 1 hour prior, PIC placed back into cooking process to cook to 145F. VR required. |
|
20
|
3
|
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 piccata sauce made with heavy cream holding over 70F 3 plus hours after removal form heat source. Facility had no temperature log. CDI PIC voluntarily discarded. Repeat
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple things on line (oysters on 1/2 shell, unsalted clarified butter, chicken wings, cheese, dressing, cooked potatoes) holding above 41F. Many of the items were held on the counter or on top of ice, one item in prep top. Prep top item was placed back into WIC, other items voluntarily discarded. Observed multiple items in WIC not in cooling stage holding above 41F, made days prior. Observed these items were placed next to items actively cooling. Cooling items moved and lids removed on other items to facilitate rapid cooling. CDI some items voluntarily discarded and some cooled quickly. Observed items re cooling quickly. Ensure door remains closed, and items are not placed next to cooling items.
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 pan of cream based piccata sauce holding over 70F after three hours of cooling. Observed other items in various stages of cooling with tight lids. Lids removed, piccata voluntarily discarded. Repeat
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food and containers of food stored on floor in WIF and WIC. Keep all food off floor. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed puddle of water in WIC. Ensure floor is properly cleaned and without pooling water. |