|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.-Pf. Observed deli meat and cheese slicer stored as clean with visible food debris. CDI - PIC moved to 3 comp for w/r/s. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed PU2 unable to cold hold any TCS items within unit. EHS observed ambient temperature of unit at 42F. EHS left thermometer within unit for 10min. All TCS items were voluntarily discarded, and prep unit2 was placed on emergency TPHC. emergency TPHC paperwork was provided. PIC stated they will call maintenance to repair. EHS will arrive back on site within three days to verify.
Observed pepperoni and ham in prep unit one cold holding above 41F. PIC moved to WIC for rapid cooling.
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
|
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 marinara, pizza slices, and chicken wings held on TPHC without timestamps. EHS stated establishment forgot to place time stamps on items during rush. CDI - PIC added timestamps to items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes, stored wet on clean storage rack. Stored items in a self draining position to allow for air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken fryers. Replace/repair. |