|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine sensor accumulating black residue. Clean and maintain. |
|
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 the expo prep cooler with an ambient air temperature of 52F. Temped the following TCS foods: gnocchi, cod, chicken, cooked corn, pasta - all above 41F. PIC stated that the items in the cooler drawers of the expo cooler are in the unit overnight. TCS foods on the top of the expo were placed in the unit today. CDI - PIC voluntarily discarded all TCS foods in the cooler drawers. All the items on the top are on TPHC, however no times were noted. PIC stated that the TCS foods were placed at 3PM. Allowed PIC to place the time. PIC has called refrigeration to repair the unit.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT 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 TCS foods at the top of the expo were placed in the unit at 3PM, however the times were not documented. CDI - Allowed PIC to place the time since PIC was able to determine when the TCS foods were placed in the unit. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 salt and pepper without a label. At the food prep sink. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal food pans wet stacked. Allow to air dry prior to stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the expo ambient air temperature is at 52F. Repair. Compliance inspection required to ensure compliance. |