|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton of raw shell eggs being stored over ready to eat foods in reach in cooler and a box of raw sausage links being stored on a box of pasteurized liquid eggs and another carton of raw shell eggs being stored over ready to eat foods in another reach in cooler. CDI: PIC re-arranged items to proper storage. |
|
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 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 . Observed a container of enchilada sauce at 94F cooling in reach in cooler in a covered plastic container. PIC moved enchilada sauce to an ice bath on prep counter and after 28 minutes did not cool at a rate to reach cooling parameters. See temp chart. CDI: PIC placed sauce in ice bath in reach in freezer to rapidly cool. |
|
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 a package of sausage links being thawed under cold running water in a container in prep sink in which sausage was not fully submerged under water. CDI: PIC removed sausage and placed in reach in cooler to complete the thawing process. |