|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all items in salad prep unit above 41F (view temperature chart for more details). PIC stated foods are held in prep unit overnight and no temperature checks are logged. Observed ambient temperature of unit at 56F. -PIC voluntarily discarded all TCS items above 41F (sliced tomatoes, cut lettuce, feta cheese, American cheese, mayonnaise, aioli, pub sauce, tzatziki, onion dip, house-made ranch, spring mix, wedge lettuce, sliced turkey, sliced ham, hard boiled eggs, mozzarella cheese, pasta salad, whipped cream). -Facility has two additional prep units to work out of, and one prep unit is empty due to exclusive use of unit on weekends. Facility will not cold hold in malfunctioning prep unit until it is repaired and holds TCS foods at or below 41F. Facility will operate using other prep units and cold holding equipment until repairs are completed. -PIC called for refrigeration repair. PIC stated repairman will arrive at 2pm today. - PIC will contact EHS when repairs are made and EHS will follow-up. - 3 DAY VERIFICATION VISIT REQUIRED-
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
-Observed buffalo chicken dip in lowboy held for over 24 hours without a date mark. PIC stated buffalo dip was originally made on 6/1 by referencing large batch of dip in WIC. -CDI- PIC properly added date mark.
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 is not been labeled, or if the label is incorrect. -P
-Observed grilled onions and grilled peppers in WIC with cook date of 5/28, exceeding the 7-day maximum timeframe. -CDI- PIC voluntarily discarded the foods.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed milk wash for fried chicken held on TPHC without a time logged for today. EHS observed milk wash already out of temperature control. EHS observed correct log for start/discard times from past days, however, no time notation was done for today. -CDI- PIC added time to log for today. -REPEAT- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink stored above customer food items in lowboy unit. -CDI- Storage order was corrected by moving employee drink below customer items. -REPEAT- |