|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various soft cheeses holding above 41F in grab-n-go unit. Per PIC, cheeses were cut the day prior and had been in the unit overnight. PIC voluntarily discarded cheeses. PIC placed work order for unit. Also observed top/3rd layer of chicken products holding above 41F in separate grab-n-go unit. Items were prepped this morning less than 4 hours ago. PIC moved items to WIC to quickly cool. PIC agreed to only stack items 2 layers deep. - VR - Verification required within 3 days to ensure unit has been repaired. - *NOTE: Risk control plan will be implemented at next routine inspection if cold holding violations persist. RCP not implemented today due to improvement noted since previous inspection.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed pizza sauce, sliced tomatoes, sausage, and artichoke hearts lacking date mark labels stored in flip top portion of prep unit in pizza area. Per PIC, items were all opened/prepped the day prior. - CDI - PIC labeled all items requiring a date mark label.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed tomatoes washed in the middle bay of the 3 compartment sink in the pizza area with soapy water and dirty dishes stored in the first bay of the sink. Produce washing should occur in a designated prep sink or prior to dishes being washed in 3 compartment sink. Do not wash dishes and produce at the same time in the same sink. |