|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed containers of meat sauce in tall reach-in cooler without covers/wrappings. -CDI- Food employee wrapped meat sauce. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed multiple TCS foods in prep unit next to blast chiller above 41F (diced chicken, sausage, steamed broccoli, spinach, sliced muenster, unsalted butter, heavy cream, pancetta, mozzarella, tomato bisque, tomato cream, cream sauce, cream mix sauce). -PIC stated all items have been in cooler for over 4 hours (since yesterday). -PIC voluntarily discarded the foods listed. During inspection, PIC contacted refrigeration technician. -Do not store TCS foods in cooler until it is repaired and properly cold holding at or below 41F.
-Observed raw breaded chicken and arancini in small prep cooler next to the grill line above 41F. PIC stated all foods were stored in WIC overnight, then brought to prep cooler this morning, less than 4 hours ago. -Because arancini and chicken were above 41F for less than 4 hours, PIC moved arancini and chicken to blast chiller for rapid cooling. By end of inspection, EHS observed both foods cooling at sufficient rates. -Observed ambient temperature of cooler at 46F. Other CTS foods in prep top portion (goat cheese, mozzarella cheese, muenster) were at or below 41F. -By end of inspection, temperatures of goat, mozzarella, and muenster cheese rose above 41F. -Muenster, goat, and mozzarella were placed on temporary 4-hour TPHC, to be used within 4 hours of placing within cooler. TCS foods may not be stored in the cooler until it is repaired and properly cold holding at or below 41F.
-3 day verification visit required-
REPEAT
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed in-use knife stored between prep cooler flip top lids. Do not store in-use utensils where the surfaces are not sanitized every 4 hours. |
|
49
|
1
|
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 sticker residue on metal pans stored as clean. Observed stickers from catering orders peeling back, revealing sticker residue below. -Once stickers begin to peel back, fully remove stickers from those pans. Ensure no sticker residue remains. If stickers remain intact and cleanable, stickers may be kept on pan. -REPEAT- |