|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Chicken Broth and Butter beans in Steam Well below 135F. -CDI- PIC Voluntarily discarded HH food below 135F.
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 . |
|
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 Grill chicken, meatballs, ricotta cheese, and chicken broth stored above 41F in the prep top closest to the wood fired oven. -CDI- PIC was able to cool the grilled chicken and meatballs. Due to time out of temperature for the broth and the ricotta cheese PIC voluntarily discarded. -REPEAT- -CONTINUED NON-COMPLIANCE MAY LEAD TO RISK CONTROL PLAN OR PERMIT ACTION-
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
|
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 Gratin Sauce and the Parm sauce in the WIC cooling at a rate of 0.05F without active stirring and monitoring of the cooling process. -CDI- PIC changed method and began actively stirring sauces to ensure proper cooling rate and temperature. EHS recommends more active monitoring on cooling processes.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled oil bottles in front of the house of the facility and unlabeled dry goods in dry storage area. -CDI- PIC labeled unlabeled containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed 2 dented cans stored with undented cans to be used for service. -CDI- PIC stated cans were going to be stored as credit from food vendor, PIC moved cans to a designated area. |