|
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 all TCS items in WIC above 41F (view temperature chart). Observed ambient temperature of WIC at 48F. PIC stated the temperature of foods in the WIC has not been checked since Monday. -CDI- PIC voluntarily discarded all TCS foods in WIC above 41F that have been stored in the WIC for over 4 hours (lo mein, tempura shrimp, crispy tofu, cream cheese, fried snow crab, crab rangoon mixture, egg rolls, sweet and sour chicken, chicken wings, sesame chicken). -During inspection, food employee adjusted the thermostat in the WIC and, by the end of inspection, EHS observed the ambient temperature of the WIC drop to 40F. -Facility may continue to operate and utilize WIC as long as the WIC holds TCS foods at or below 41F. EHS and PIC discussed conducting daily temperature checks of food in each cold holding unit throughout the facility.
-Observed masago stored out of temperature control at sushi prep area. Observed masago at 60F. TCS foods must be held at 41F or less in cold holding, or use TPHC. -CDI - Masago was moved to lowboy for cooling. -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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen. Observed back door held open for extended periods of time. Keep outer doors closed or utilize fly screens. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed bowls of peppers, peas/carrots, and shrimp stored directlt on top of each item in prep unit, with the bottom of the bowl directly in contact with the food beneath it. Store excess containers of food in lowboy to prevent contamination of food, or utilize lids/covering on food to prevent direct contact with bottom of bowls. -CDI- PIC moved bowls to lowboy. |
|
49
|
0.50
|
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. -Observed buildup of food residue/debris in interior of reach-in coolers, along gaskets of coolers, and areas between equipment in kitchen. Increase frequency of cleaning. -REPEAT- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed missing ceiling tiles above the walk-in freezer and above the hot water heater. Replace missing tiles. -REPEAT- |