|
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 marinara sauce, mashed potatoes, and gravy on the steam table below 135F. Some pans were double stacked and there wasn’t any water in the pan. Steam table was filled around 11 am. CDI PIC voluntarily discarded and added water to the pans on the bottom.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of cut lettuce in the prep top above 41F. Pans were filled to high. PIC stated that lettuce was put in the unit about 30 minutes ago. CDI PIC split lettuce between 2 pans and put in the WIC to cool down quickly. Also observed cooked chicken wings in the RIC above 41F. PIC stated that it had been out during a busy period and was put back into the RIC about an hour ago. CDI PIC put the pan in the WIF to cool down quickly. REPEAT
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Mexican Cole slaw and blue cheese crumbles with an expired date on the pans. PIC stated that the date had not been changed and he put the correct date on the pans.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed multiple slabs of ribs thawing in a sink of water above 70 F. PIC stated that it had been thawing about 1.5 hrs. CDI EHS educated PIC on proper thawing techniques. PIC put ribs in a container under cold running water so that the water can over flow into the sink. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a red and green cutting board with discoloration caused by deep grooves that can no longer be cleaned and sanitized.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed dry storage shelves lined with cardboard. CDI PIC removed cardboard. |