|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac and cheese holding below 135F in hot drawer. Other items placed in drawer at same time were holding 135F and above. PIC reheated to 165 and placed back in hot well. Before inspection ended EHS checked temperature again and Mac and cheese was below 135F. PIC stated this is an issue with the Mac and cheese. CDI Placed on TPHC for today and discussed using TPHC going forward. Paperwork filled out and directions given.
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
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
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 open bags of cooked lamb meat that had been opened Monday with no date mark. CDI. PIC date marked item. Observed cooked rice with no date mark. CDI PIC voluntarily discarded.Repeat
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 .
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 one container of portioned lamb meat with date mark of 7/20/23. CDI. PIC voluntarily discarded item.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes in a sanitizer bucket of 0ppm. CDI-PIC corrected sanitizer bucket concentration to 150 ppm. Repeat |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large and small stainless steel food storage containers. Repeat |
|
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 hooks utensils held on and shelving with clean containers and equipment with build up and residue. Increase frequency of cleaning. Repeat |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed prep sink across from reach in freezer with constant drip. Needs repair. Cold water handle on hand sink spins and hard to get to point of full shot off. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep top. CDI PIC moved phones. |