|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine not reaching 160F for sanitizing according to EHS plate thermometer. PIC called maintenance to address the issue and EHS observed technician arrive on site during inspection. CDI: Dish machine now reaching 160F for sanitizing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sliced roast beef in RIC drawer at sandwich prep line. PIC stated that the roast beef is cooked on a spit at wood fired oven to 110F, sliced, cooled, cold held, then cooked to 165F for service per order. PIC does not have approved procedures for non-continuous cooking in facility. PIC stated that they will fill out an application for procedures to continue this procedure once approved. PIC stated that until procedures are approved, roast will be cooked to 130F for 110 minutes to be in compliance with the food code. CDI: non-continuous cooked roast beef voluntarily discarded. |
|
20
|
1.50
|
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 large plastic bin with lid holding raw whole chickens in a cold brine solution in WIC cooling from yesterday.chickens were measuring 43F-45F. CDI: PIC added ice to brine solution to quickly cool raw chickens to 41F or below. EHS observed chickens at 38F by end of inspection. PIC stated that room temperature water is put into the brine solution and placed in the WIC to cool. PIC stated that they are now going to start adding ice to the solution to ensure chickens are cooled quicker.
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 . |
|
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 raw whole chickens in large, tightly covered plastic bings in a cold brine solution that was cooling over night with temperatures above 41F. CDI: PIC added ice to bins to quickly cool chickens to below 41F and will use ice for their procedure going forward to ensure chickens are cooled quickly.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw ROP chicken tenders thawing in Cambro submerged in running water at prep sink. Water was 80F. CDI: PIC instructed employee to move product to WIC to continue thawing on a speed rack. EHS discussed proper thawing parameters with PIC. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a couple metal screened skimmer utensils stored as clean in dish area with rust and damage present. CDI: PIC discarded utensils. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact areas of slicer soiled with food debris. PIC stated that it has not yet been used today. CDI: PIC W/R/S the slicer. |