|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed caesar dressing containing pasteurized eggs inside of salad prep unit above temperature threshold. See temperature chart. Per employee, dressing was stocked this morning. CDI - Dressing was moved to WIC to rapidly cool.
Observed diced tomatoes, diced ham, liquid eggs, sliced ham, and smoked salmon in center cook’s line prep unit above temperature threshold. Per PIC, sliced ham had been sliced prior to inspection. CDI - sliced ham was moved to WIC to rapidly cool. All other items were put on emergency TPHC until unit can be serviced. - 1.5 - REPEAT
A VR will be conducted within three days to verify unit holding temperature. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed shredded chicken prepared previous day on prep line without date. CDI - PIC dated at time of inspection.
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
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed container of sliced ham inside of the prep top cooler attempting to cool. CDI - Ham was relocated to walk-in freezer to cool down to < 41°F. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked and stored wet on shelving. Ensure that dishes are stored in a manner that allows them to effectively air dry such as pyramid stacking. - 1 - REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed center cook’s line prep unit ponding water at the bottom Repair as needed. - 0.5 - REPEAT |