|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F on salad bar and buffet line (see temperature chart). Per PIC, salad bar was set up at 10:30AM and ends at 1PM. PIC also stated CH buffet line was set up at 7:30AM. PIC voluntarily discarded items holding above 41F on buffet line and agreed to discard items on salad bar at 1PM. EHS provide TPHC written procedures form for emergency use on salad bar. EHS strongly recommends permanently placing items on CH buffet line on TPHC due to items holding on ice alone. - VR - Verification required within 3 days to ensure salad bar unit has been repaired and/or to assess TPHC if it will be a permanent solution.
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 . |
|
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 salmon patty mix cooling in WIC while tightly wrapped in plastic. Product did not cool over a 15 minute period but did have ample time remaining to reach required cooling parameters. - CDI - PIC moved item to WIF to quickly cool. Do not cover items while cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
0
|
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. - REPEAT - Observed food residue and debris buildup in bottom of reach-in freezer and on plastic liner on shelving in dry storage area. Clean and increase cleaning frequency to maintain clean. - *NOTE: No point deduction due to previous violation being corrected. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors in need of cleaning along cook line with emphasis in hard to reach areas such as under equipment. Clean and increase cleaning frequency to maintain clean. |