|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Washed RTE leafy green stored under unwashed produce. store washed produce over unwashed. Greens moved to above unwashed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
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. Found 2 deep containers of Shepherds Pie dated previous day at 45.0 F. PIC Ben Winchester discarded voluntarily.
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: Found multiple small containers of TCS food in prep tops above 41.0 F. Contents of containers were over-stacked (ex. potato purée) CDI- voluntarily discarded. Keep lids closed as much as possible and do not over-fill with food. During high activity if lids are kept open, monitor temps of food and switch out with back up when temps rise above 41.0 F and move out-of-temp pans to freezer or WIC for cooling and for use later.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found roasted pickled beets held past seven day maximum. Recipe calls for hot pickled brine to be poured over the roasted beets. If beets are roasted before pickling then the food must be date marked. If raw plant food is NOT heat treated but hot brine is applied to it, then that food must also be date marked with a seven days maximum. Raw plant food that has a cold brine (41.0 F) applied to it does not require date marking. CDI- beets voluntarily discarded.
Feta dip dated 12/4. Voluntarily discarded.
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 |
No |
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: Found Shepherds pie that did not reach cooling parameters from overnight. Food was in deep, dense volume at 45.0 F. Found Chantilley cream placed in prep tops immediately after production. Cream was 48.0 F. Do not place TCS food into prep units until the temperature is 41.0 F or below.
CDI- discussion with PIC about effective cooling practices.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Some single service to-go containers stored on the floor of detached storage building. |