|
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 EHS observed approximately seven (7) unopened containers of buttermilk held within RIC with ambient temperature of approximately 45F. Per conversation with PIC and observed invoices, buttermilk had been delivered fewer than four hours prior. CDI - PIC rotated buttermilk to WIC. A verification will occur no later than 12/18/2025. REPEAT.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one tray of approximately five (5) prepared coleslaw cups in register RIC with no date marks. Per conversation with PIC, coleslaw had been prepared on morning of inspection. CDI - PIC printed proper date label for tray and dated food items accordingly.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
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 - EHS observed blanched fries without being marked with a start or end time. CDI - PIC reviewed detailed TPHC policy document with EHS, including requirement that fries be marked with disposal time via label or grease pencil. PIC provided discard time of 2:30p and labeled via orchid. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of raid bug spray labeled ‘Household use only’ in managers office. Per conversation with PIC, spray was being utilized prior to controls provided by professional pest control. CDI - PIC set pesticide spray in manager’s personal storage to be removed from office. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately three (3) soiled or wet wiping cloths throughout prep areas. CDI - PIC reviewed requirements with PIC for storage of in use wiping cloths; PIC rotated wiping cloths to laundry bin. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed one (1) warewashing employee removing utensils (bins, lids) from properly concentrated sanitizer and spraying with 3 compartment spray arm before leaving to air dry. CDI - PIC corrected employee; larger portions of removed utensils were placed back into sanitizer solution to sanitize fully.
Note: EHS and PIC discussed hold time and sanitizing of surfaces: food contact surfaces are only to be considered sanitized if the entirety of their surface area is submerged within sanitizer for the necessary hold time. |
|
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 interior portions of equipment (prep unit underside, biscuit station, etc.) with considerable soil accumulation (flour, grease, etc.) clean as needed. REPEAT. |