|
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
Observed liquid egg with cinnamon and plain liquid egg out of temp. Items were discarded. Overall, many, many coolers and areas for cold holding in compliance, functioning properly. There is no justification for points or escalation of points. This risk factor is in control.
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 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: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed machine lacking ink to read all labels. Use sharpie in Lieu until ink arrives. CDI- sharpie used on unclear labels |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed breakfast items on hot line at grill on time as a public health control rather than temperature but no written procedures available. Emailing template to be verified within 10 days.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish and running water at 83F during an active process. The hot water was engaged with the cold faucet. CDI by pulling the fish and cooking, observed final cook at168F. |
|
49
|
0.50
|
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 refrigerator shelving in need of cleaning in the dairy section, underside of the mixer stand as well |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
Observed installation of the spray arm at the pre-wash of the dish, upside down and the sprayer below the flood line of the sink. CDI- Engineer corrected by installing coil correctly.
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
A spraying faucet under continuous pressure did not have a backflow preventer on the line, on the the vacuum breaker. CDI- disconnected the hose with a sign to not leave connected when not in use until backflow part can be installed. |