|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a heavily dented can of mandarin oranges stored on the can rack in the dry storage room amongst fully intact cans.
CDI - Moved to designated and marked dented can rack. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed containers of various backups for the patron self service salad bar, including lettuce and egg salad, stored in the RIC adjacent the cold bar to not have protective coverings. REPEAT. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 containers of pico de gallo stored in the service line lowboy refrigerator at temperatures of 48F. PIC stated the pico was made approx 2 hours earlier.
CDI - PIC moved containers to WIC to rapidly cool. Observed both containers at 41F an hour later.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed no time stamp for the items being held using TPHC at the counter across from the register. PIC stated all items get placed out right before lunch and then are discarded after lunch, which runs from 11:30am-1:30pm.
CDI - PIC time stamped items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of plastic insert containers to be stored as clean and wet stacked on the racks adjacent the kitchen office. |
|
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 the interior base of the lowboy freezer at the cookline to be covered in an accumulation of food debris/crumbs. |