|
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 several TCS foods in make table and walk-in cooler being held above 41F. Products with various prep dates. Ambient temp of units 48F-56F, ambient temp of kitchen 92F - PIC stated air conditioning went out 07/18/22. PIC contacted service repairman when incident occurred and during inspection. Facility voluntarily closed until food able to be held at or below 41F. PIC voluntarily discarded unsafe foods. EHS will make verification visit within 10 days to ensure long term compliance. CONTACT EHS AT 704-371-1589 FOR APPROVAL TO REOPEN. REPEAT VIOLATION. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw shell eggs cooling in make table. PIC stated product prepared @10am. CDI: Education provided and PIC voluntarily discarded product (no working cooler to cool foods in). |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two scoops stored in bulk containers with handle in contact with product. CDI: Turned upright. |
|
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 rusted shelving in walk-in cooler. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food waste/grease behind cook line. |