|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P For more information please visit: http://meck.co/FoodSafety 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. Observed steak chicken hot held behind front counter at 116 F. CDI - Steak chicken voluntarily discarded. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS food inside reach-in unit near drive thru and upright reach-in with temperatures above 41 F. Refer to temperature chart. PIC stated items were placed into cold holding over an hour before inspection. Upon further investigation, itt was discovered that the DT unit’s power was turned off through the outlet power strip. CDI - PIC transferred products into reach-in freezer to rapidly cool down. Unit power restored and ambient temperatures registered at 41 F. ***No escalation in points due to significant improvement from previous inspection. -1.5-
For more information, please visit: http://meck.co/FoodSafety 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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed TCS foods such as macaroni & cheese, pinto beans and rice without date marking. PIC unable to determine their prep dates. CDI - Foods voluntarily discarded. -1.5-
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. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT: 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. Observed blanched fries next to fryer being held on one hour TPHC with no time stamp. PIC stated that the items were finished blanching around 10 minutes prior. CDI - PIC put time stamp on fry pan. -1.5- |
|
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 wiping cloths being held in sanitizer solution of 50 P.P.M. Quat. CDI - Solution discarded and replenished with new reading at 200 P.P.M. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
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 black build-up on non-food contact surfaces of soft drink ice shoot in lobby. CDI - PIC thoroughly cleaned area during inspection. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walk-in freezer threshold peeling creating a non smooth and cleanable surface.***No points deducted due to different area observed. -0- |