|
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 one (1) pan of sausage gravy in hot box holding at 127F. Per conversation with PIC, pan was held as backup for TPHC breakfast line; pot of gravy heating for next day’s service was observed at 197F at stove. CDI - PIC voluntarily disposed of out of temperature food.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed three (3) pans cooked spare ribs and mashed potatoes in Dairy WIC, one (1) plastic bins of gravy in Produce WIC, one (1) bin of wedge salad and one (1) commercial package of sliced Black Forest ham in line RIC 2, and three (3) portions of TCS, non date mark exempt food (tomato bin in prep top, salad and spinach bin in underside) in prep unit with no date marking. All other non date mark exempt TCS foods within kitchen prep area were date marked accordingly. REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one (1) pan of undated cut cherry tomatoes in line RIC 2 that PIC could not verify date of.
CDI - PIC verified date of opening for TCS foods (4/4 and 4/5) and date marked food items accordingly. PIC voluntarily disposed of food whose date of preparation could not be verified.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately seven (7) squeeze bottles at grill line (water, margarine, vegetable oil, red wine vinegar) with no labeling, as well as one (1) pan of salt and pepper blend. CDI - EHS prepared station label and PIC affixed it to bin used to hold all in use containers. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) stacks of boxed food items (dry crackers, lemons, and frozen bread) stored on floor of dry storage area, breakfast WIC and walk in freezer respectively. Elevate food items as required. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (paper plates and to go trays) with exposed food contact surfaces at cook line shelving. CDI - EHS inverted articles to prevent potential contamination. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 shelving throughout the kitchen (grill area, prep tables) with minor food debris build up. Clean as often as needed to prevent and reduce the build up. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed three (3) handsinks without available trash cans at the start of inspection. CDI - PIC refilled trash cans with bags and rotated them to handwashing sinks during inspection. |