|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of pulled pork to be stored in the under the counter hotbox at a temperature of 75-94F. Hotbox appears to be not functioning properly with the inside only being at 85F despite being set to 165F. PIC stated that they had prepared the pulled pork at 8:30am and put half of the container in the steamtable and the other half in the hotbox. Steamtable was observed fully functional and PIC is aware to not keep any TCS items in the hotbox until it is repaired/replaced.
CDI - Pulled pork in the hotbox voluntarily discarded.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed packages of hot dogs, pulled pork, 2 garden salads, and 4 ham/turkey sandwiches to be at temperatures of 45-48F in the 2 door lowboy. Lowboy ambient observed at 48F at the time of the inspection and the PIC stated all items were brought up to the pit stop cafe at approx. 9am. Facility management arrived on scene to inform the EHS that the pit stop cafe will no longer be operational starting 9/1/26. EHS was aware prior to the inspection that the pit stop cafe would eventually be a part of the ongoing facility wide renovations that began this summer. Due to this, the facility is not going to repair/replace the refrigerators for the remaining 2 weeks of service as they planned on getting all new equipment when they build out the new kitchen space for the pit stop cafe anyway and the current equipment would be discarded. For the remaining weeks of service the facility is not to use the broken equipment and is to utilize only the WIC in the shared kitchen space in the banquet kitchen. REPEAT. 3 day VR to observe continued compliance on not holding TCS foods in the lowboy.
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 . |
|
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 both the under the counter hotbox and 2 door lowboy at the pit stop cafe to not be functioning properly and unable to maintain appropriate temperatures. Facility is not to use the broken equipment for the remainder of the 2 weeks of service before closing down. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food to be stored on the top shelf of the 2 door lowboy directly above packages of food to be used for consumers.
CDI - Employee food moved to the lower shelf. |