|
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 several in house made single service ranch containers cold holding in sliding door reach in cooler at 47-50F. PIC stated during the busy rush staff were in and out of cooler frequently possibly causing temperature to increase. Internal Temperature of unit was observed at 41F. CDI-PIC rapidly cooled ranch containers in reach in freezer and temperature reached below 41F within 20 minutes.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of boneless chicken in low boy and container of sliced meatballs in walk in cooler with an out of date sticker of 11/6/23. PIC stated both containers were recently just filled with new food items and food employees didn’t change the date labels. -CDI-PIC corrected date labels with todays date
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 various TCS items cooling while stacked and covered with tight fitting lids in the sliding reach in cooler and walk in cooler such as various single service salads, 2 containers of pasta noodles, and one container of penne pasta. CDI-PIC unstacked and uncovered pastas in walk in cooler and placed salads in reach in freezer for a 15 minute blast chill. -REPEAT VIOLATION- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was not able to locate sanitizing test kit for 3 compartment sink. Vr- A 10 day visit will be conducted to verify test kit is in facility
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee actively washing dishes in 74F wash water when detergent instructions at 3 compartment sink states to use 110F wash solution. CDI-PIC adjusted temperature to 110F. |
|
49
|
1
|
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. Also observed cleaning needed to remove food and grease debris from high contact surfaces of coolers such and flip top cooler handles and openings, reach in cooler and freezer handles, and shelving in walk in cooler and reach in cooler and reach in freezers. -REPEAT VIOLATION- |