|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS foods in reach-in cooler by walk-in cooler above 41F. Unit in need of repair. Ambient reading began at 42F at first observation and then increased throughout inspection. PIC made call during inspection for work order - technician will be out by end of day. All foods moved into walk-in to cool back to 41F. Facility has sufficient cold holding storage in walk-in cooler and prep unit reach-in to hold TCS foods until two-door reach-in is repaired or refrigerant added.
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 |
REPEAT -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 sheet tray of portioned Mac and cheese with prep date 8/31. CDI-PIC voluntarily discarded food.
*No point escalation due to improvement since last 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed buildup forming on HVAC intake vent above to-go box storage shelving in kitchen. |