|
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 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 . Observed a container of grilled chicken being held in prep reach in cooler at 48F. PIC stated she had pulled chicken out of freezer and had been out on counter before placing in cooler. CDI: PIC placed chicken back in freezer to rapidly cool. |
|
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 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 . Observed 2 bags of shredded lettuce, a container of chipotle slaw and a container of cole slaw being held in prep reach in cooler without date marks. CDI: PIC date marked all items as bags of lettuce were opened yesterday and Cole slaw and chipotle slaw were prepared last night. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 2 packages of steak being thawed out in prep sink under cold running water in which packages of steak were not in a bowl fully submerged in water. CDI: PIC placed packages of steak in a container under running water to ensure packages were fully submerged and water was cascading over the sides of the container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two silicon spatulas with deep cracks and chips being stored on utensil holder. CDI: PIC voluntarily discarded spatulas. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water from 3 compartment sink reach a max temp of 113F. Dish detergent states water must be maintained between 110F - 120F. Water from hand sinks reached 124F. VERIFICATION REQUIRED within 10 days to ensure 3 compartment sink is adjusted to ensure hot water can reach a minimum of 120F. |