|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed lemon juices stored among clean dishes, with visible food residue on the interior, food-contact surface. -CDI- PIC moved items to be re-washed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in dessert lowboy above 41F (milk, half and half). Observed ambient temperature of unit at 48F. -PIC voluntarily discarded the milk and half and half. All other foods in the cooler were non-TCS. -During inspection, PIC lowered thermostat temperature. EHS observed ambient temperature of unit remain above 41F (at 48F). -PIC will monitor cooler temperature and contact specialist for repairs if temperature does not drop to maintain TCS foods at or below 41F. Until cooler properly cold holds foods at 41F or below, facility may not use cooler for cold holding TCS foods. EHS will follow up. -3 day verification visit required-
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
|
3
|
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 green goddess dressing, hard boiled eggs, cream cheese, garlic/herb cheese, goat cheese, and portioned bags of steamed broccoli without date marks. -CDI- PIC verified original prep date of all items by referencing with chef or larger batches in other units and properly date marked the foods. -REPEAT- If same violation is observed on next inspection, facility may be placed on Risk Control Plan for date marking.
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 . |