|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx. 20 turkey and chees sandwiches and 32 ham and cheese sandwiches in the opentop refrigerator at the service counter to be at temperatures of 45-50F. PIC stated that the sandwiches have I only been in the unit since opening at 10am this morning. Unit was observed overfilled with sandwiches causing them to not maintain temperature.
CDI - PIC relocated sandwiches to WIC to rapidly cool.
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 the pizzas at the front counter being held using TPHC to not be time stamped at the time of the inspection. Employees stated making the pizzas approx 15 mins prior to the EHS arrival.
CDI - Pizzas time stamped for discard. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one chemical spray bottle in the kitchen dry storage room to not be labeled as to its contents.
CDI - PIC labeled chemical bottle. |
|
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 upright 2 door RIC across from the 3 compartment sink to have accumulations of food debris. |