|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tomato soup in hot cabinet maintaining 123F during inspection. PIC stated it had been in there for at least two hours. CDI - PIC voluntarily discarded.
0 pts.
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
|
1.50
|
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
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 cooked chicken in pantry prep 1 with no label indicating its date of preparation, potatoes au gratin baring date labels of 1/18/25 in expo prep 2, and philly cheesesteak eggrolls in WIC baring preparation date of 2/20/25, despite the beef in the filling having been prepped on 2/19/25. CDI - Employee labeled cooked chicken, PIC voluntarily discarded potatoes au gratin, and corrected label for philly cheesesteak eggrolls.
1.5 pts.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed filet mignon on specials menu and salmon dish on dinner menu with no asterisks leading to consumer advisory. PIC stated both items may be ordered undercooked or raw. CDI - Employees began drawing asterisks on all menus with the error.
0.5 pts. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw ribs being thawed in prep sink while submerged in stagnant water. CDI - EHS educated PIC on proper thawing methods. PIC turned on faucet.
0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed multiple scoops and dispensing utensils being stored with the handles in direct contact with customer food during inspection. Ensure all utensils are stored properly when being held inside customer food
0.5 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 damage on floor in WIC and cracked floor tiles in dish pit area. Repair or replacement needed.
0 pts. |