|
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 french onion soup holding below 135F in steam well. PIC stated soup was just reheated less than one hour ago in microwave. -CDI- PIC reheated to 170F in microwave.
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 |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed cavatappi noodles, shredded cheddar cheese, sliced cheddar cheese, alfredo sauce, mac alfredo sauce, raw shrimp, raw salmon, and raw chicken in prep top above 41F. Observed ambient temperature of prep unit at 46F. -CDI- PIC voluntarily discarded the raw shrimp, raw salmon, raw chicken, and cavatappi noodles, because they have all been stored in the cooler overnight (over 4 hours). PIC placed the remaining foods (shredded cheddar, sliced cheddar, alfredo sauce, mac alfredo sauce) on 4-hours TPHC, because PIC confirmed those items were placed in the cooler one hour ago at 12pm. -During inspection, PIC placed work order for cooler. Facility may not cold hold in cooler until it is repaired and properly cold holds at or below 41F. Facility may temporarily use 4-hour TPHC for foods stored in cooler, until repair. -3 day verification visit required-
-Observed sliced cherry tomatoes and blue cheese crumbles in salad prep top above 41F. All other TCS foods in cooler were properly cold holding below 41F. PIC stated tomatoes and blue cheese crumbles were moved from WIC to salad prep top 30 minutes ago, and likely left at room temperature during the process. -CDI- PIC moved sliced tomatoes and blue cheese to WIC for rapid cooling. By end of inspection, EHS observed both tomatoes and blue cheese cooling at sufficient rates to reach 41F within 4 hours.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -Observed rusted shelves in tall RIC across from grill. Replace shelves. -REPEAT- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue and dark growth inside cold drawers and prep coolers. Increase frequency of cleaning. -REPEAT- |