|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold held > 41 F. Refer to temperature observation chart. TCS foods (cheese) prepared this morning observed over stacked in a shallow ice bath and remaining foods found cold holding since previous day according to their date labels. CDI - Product from ice bath transferred to the walk-in cooler, remaining foods voluntarily discarded by PIC for compliance. -1.5-
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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed hashbrowns held on TPHC without time stamp. CDI - PIC added start time label to product. -0- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed recently prepared cole slaw cooling in the prep top. CDI - Coleslaw transferred to the walk-in cooler to cool down. -0-
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair.
Observed walk-in freezer not working. Facility is currently using a non-commercial large chest freezer for food storage due to walk in freezer not functioning. Repair walk in freezer. Also observed two damaged rubber gaskets at large prep unit. Repair.
REPEAT VIOLATION: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Currently due to the walk in freezer that is not functioning, facility is using a non-commercial large chest freezer for food storage. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 gaskets on refrigeration and hot holding units accumulating food debris. Increase and maintain cleaning frequencies. -0- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0- |
|
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 hole in wall inside upstairs storage room. Repair the wall to prevent further damage and harboring of pests.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment (vegetable slicers) stored in kitchen shelving unit. Remove. -0- |