|
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 multiple items on front line hot holding for safety, holding below 135F. CDI PIC voluntarily discarded and replaced with new. Table turned up to 5. Observed sausage biscuit in hot shoot holding below 135F. PIC and EHS talked about putting items in hot shoot on TPHC for block times. Item voluntarily discarded.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and egg wash holding above 41F in new prep units. Prep unit holding ambient below 41F. CDI PICs and EHS discussed moving items to TPHC as it is not a function of the unit but due to use and climate in kitchen in summer. Will move items to TPHC. Items in RIC part of prep unit still need to maintain 41F and below. Repeat. No escalation in points because overall improvement and equipment functioning properly. Will check back with VR with TPHC for these items.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Blanched fries were only item PICS stated were on TPHC. Fries had no time stamp. Discussed adding a few other items that temperature control was difficult but items were used within 4 hour. VR required to make sure fries, and new items are being held properly on TPHC. |
|
49
|
0.50
|
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 heavy ice build up in RIF. Defrost, clean. Much improvement overall from last inspection. Reduce to 1/2 points. Repeat |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed leaking at both hand sinks. Observed one hand sink leaking on floor. EHS had PIC turn water off. Facility has another hand sink for employees to use that is easily accessible. VR required. Repeat |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed several places with standing water on the floors, heavy buildup on walls and floors including in WIF. More frequent cleaning is required. Some improvement noted. Repeat no escalation in points. |