|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade balsamic dressing containing fresh garlic and oil above 41F in prpe unit. Observed items in smaller beef WIC above 41F. Refer to temperature chart. Observed ambient air at 43F. Per PIC, some meats were delivered today. -CDI- PIC placed items in freezer to cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE** -1.5-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed items improperly date marked: spinach dip 6/16-6/23 (discard should be 6/22) (item also past discard date), rockafella oyster topping 6/17-6/24 (discard should be 6/23), fettuccine noodles 6/20-6/27 (discard should be 6/26), and spinach dip 6/21-6/28 (discard should be 6/27). -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items and discarded items past date. -0-
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed no consumer advisory for prime rib on “features” menu. -CDI- PIC wrote in CA on features menu. -0- |
|
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 items prepared today such as housemade ranch with buttermilk and cut romaine lettuce cooling with protective covering. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. -0-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement due to deep grooves. -0-
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in dry storage area. Replace. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. Observed employee personal items stored over retail items in sliding door cooler. -CDI- PIC relocated items. **REPEAT** -0.5- |