|
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 one container yogurt dill sauce that did not reach 41F within 4 hours of being prepped. CDI-PIC voluntarily discarded item.
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 . |
|
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 one chopped chicken that was below 135F (see temp chart) in hot box near grill. PIC stated that chicken was cut after its final cook temperature and was supposed to be placed immediately in to line, but got placed back into hot box. CDI-PIC reheated chicken to above 165F.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of cut lettuce at 49F in makeline. CDI-PIC stated that all cut leafy greens were placed out at 12 pm. Facility does have TPHC stickers for older cavas that had wall units for leafy greens. CDI-PIC used TPHC sticker and all cut leafy greens will be discarded by 4 pm. EHS spoke with PIC about recommending metal containers for all leafy greens on in store ordering makeline.
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
|
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 cooked pickled onions cooling at 3F/50mins in ice bath in prep sink that did not have active stirring and needed additional ice placed into ice bath during inspection, yogurt dill sauce that was cooling in large, covered plastic container. CDI-PIC added additional ice to ice bath and voluntarily discarded yogurt dill sauce.
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 |
No |
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 bottle of oil by grill that did not have label. PIC added label. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed top left door of that opens into WIC that would open on its own and chemical dish machine that was not in use that did not test at proper concentration per PIC and PIC stated that all dishes would go through 3 compartment sink until dish machine is functioning properly again. PIC stated work orders have been placed for both equipment prior to inspection. |