|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed unwashed produce in boxes stored above ready to eat and washed produce inside the walk-in cooler. CDI: storage was corrected. |
|
18
|
0
|
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
Per PIC through questioning by EHS facility par cooks chicken wings, cools down in the walk-in cooler, and then fried to customer order. Explained the need for written procedures. CDI: PIC discontinued process and will fully cook wings to 165F prior to cooling. PIC stated that this process would be better and help to speed up service. |
|
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 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)
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 .
Observed cooked pasta inside walk-in cooler and cooked turkey sausage inside prep cooler that had expired past 7 days. CDI: these products were voluntarily discarded by PIC. |