|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned house-made ranch and spicy ranch in reach in drink cooler by expo window holding above 41F. EHS observed ambient temperature of 41F in unit and observed torn gaskets around the door. CDI - PIC removed ranch and spicy ranch and voluntarily discarded. REPEAT. Points not escalated due to improvement. Last inspection EHS observed entire reach in unit holding above 41F with numerous items in unit above 41F. This inspection EHS only observed two items out of temperature and observed adequate cold holding throughout facility. (1.5)
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed ranch and spicy ranch being held in drink reach in cooler by expo window without date marks. PIC stated these items come portioned from product that is dated in WIC. EHS educated PIC on date marking and advised that the date from the product in WIC must follow the product to the reach in unit. EHS observed a good overall control of date marking throughout facility. CDI - PIC voluntarily discarded sauces. (0)
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 . |
|
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 held in sanitizer at 0ppm. Repairman onsite was able to assess dispenser and verify it was working. CDI - food employee discarded sanitizer and made fresh bucket at 200ppm. (0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets in reach in cooler for to-go sauces. REPEAT. (0.5) |