|
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 pan of portioned bags of cooked penne and a pan of portioned bags of cooked fettuccine noodles both temping above 41F inside make table 3. Food employee stated these pans have been cold holding inside this unit overnight and was not recently taken out of the unit.
CDI: PIC voluntarily discarded both pans of cooked pasta.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since only two TCS food items were observed temping above 41F.
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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened jug of whole milk that bored no date of open, stored inside the WIC. PIC stated this was opened yesterday.
CDI: PIC created date label for milk.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed three pre-cooked cheese calzones that were date-marked with a prep date of 12/30, stored inside make table 5. Observed container of sliced deli ham that was date-marked with a prep date of 12/31, stored inside WIC 2.
CDI: PIC voluntarily discarded both above mentioned TCS food items since they had surpassed the 7-day window.
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 . |
|
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 garlic in oil mix held on TPHC at the pizza station bearing no time stamp of start time or discard time. Food employee stated that he just placed this out on room temp moments prior to start of the inspection.
CDI: PIC had food employee create time stamp to indicate start time of TPHC for TCS item. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed the left interior wall inside the lowboy cooler in the pizza station, damaged and exposing the material underneath the smooth surface, no longer making it easily cleanable.
PIC stated he will get interior wall replaced ASAP, and has quote for replacement door in the works.
REPEAT VIOLATION.
4-501.11 Maintain equipment in good repair.
Observed lids of both make table 2 and make table 3 in disrepair.
Replace/repair lids to ensure cold holding units are in good working order.
REPEAT VIOLATION. |
|
49
|
0.50
|
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 heavy dust buildup on interior ceiling inside the WIC.
Increase cleaning frequency.
REPEAT VIOLATION. |