|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
-Observed raw shell eggs stored above ready-to-eat foods in WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. -Observed raw chicken stored above raw steak in prep unit lowboy cooler. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed all TCS foods in 6-door reach-in-cooler above 41F (see temperature chart). Observed ambient temperature of cooler at 55F. -CDI- PIC voluntarily discarded all TCS foods above 41F that have been stored in the cooler for over 4 hours (spinach, broccoli salad, pimento cheese, shredded cheese, ranch, blue cheese, unsalted butter, whipped cream, cut tomatoes, heavy cream, half and half). -During inspection, PIC contacted technician for repairs. Facility may not cold hold in cooler until unit is repaired and properly cold holds at or below 41F. -3 day verification visit required-
-Observed pimento cheese above 41F in prep top. Observed all other foods in cooler below 41F. Food employee stated pimento cheese was placed in unit approximately one hour ago. -CDI PIC moved pimento cheese to different cooler for rapid cooling to 41F.
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 |
Yes
|
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 beef tortilla soup (4/4), cream of broccoli soup (4/2), and tomato bisque soup (4/4) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items.
-Observed veggie burgers, baked potatoes, and beef tenderloin without date marks. -CDI- PIC verified prep/cook date of all items and properly added date marks.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
-Observed sliced tomatoes, lettuce, and blanched fries held on 4-hour TPHC, without time stamp stating the start/discard time. -CDI- PIC verified when all items were removed from temperature control and properly added time stamps.
REPEAT |