|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed pink slime build up inside the ice machine basin. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce tomato out of temperature in the cold prep unit. Refer to temp chart. CDI - pulled tomato to cool down; discarded lettuce because lettuce was held in prep unit over night (time/temp criteria exceeded). Educated on how to cool tomatoes after sliced (in walkin cooler before put out on line) and not over stack on lettuce. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P
Observed a miscommunication between franchise and facility on how to date mark the Honey Baked Ham product. Observed that franchise standards has a 'use-by' date for customers with a 10 day use by date. But, Honey Baked Ham franchise still tries to be in compliance with North Carolina Food Code standards by providing a 'color coded day dot' on each individual product to recognize the time/temp criteria for North Carolina. EHS observed that facility has labled the 'use by' date incorrectly with a 12 day label, but most importantly, this facility has failed to color code each product with a colored date to establish proper cold holding standards for North Carolina Food Code. 41F or below has a holding time of 7 days with first prep day as day one. 42F-45F has a holding time of 4 days with first prep day as day one. The facilities walkin cooler is suppling sufficient temperatures to the products so as of now, this facility can hold the honey baked ham for 7 days at the most. CDI - educated employees on both franchise and state standards for date marking; provided proper dates to products. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloth stored on counter top, not in sanitizer solution. |