|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed five containers of cheeses cold holding between 44-51 F in the prep top. Refer to temperature observation chart. From discussion with PIC, items were prepared and placed into prep top last night. Other TCS applicable foods were measured at < 41 F. PIC advised that more product was needed for the lunch rush and proceeded to grab several portioned bags of cheese in the walk-in cooler in process of cooling with intention of placing them in the prep top. Discussed ensuring that TCS foods are cooled down to < 41 F before putting into cold holding units. CDI - Items held > 4 hours voluntarily discarded by PIC. Portioned cheeses cooling (which were on a speed rack) were brought in the adjacent walk-in freezer and rapidly began to cool down towards < 41 F after 20 minutes. Additional discussion made with PIC and staff on conducting line checks and temperature logs to ensure compliance with cold holding. -1.5-
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 portioned bags of ham stored with prep dates of 4/10 and 4/22 inside the prep top and in the walk-in cooler and (1) container of pepperoni in the prep top with prep date of 4/22. All items were exceeding 7 days. CDI - PIC voluntarily discarded ham and pepperoni. -1.5-
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed quat and chlorine mixed in the same bucket. CDI - Remade the sanitizer. Discontinue mixing these two chemicals and follow manufacturer’s instruction on usage. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor. CDI - Food employee elevated off the ground. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT VIOLATION: 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying small metal food containers with wiping cloth. Discontinue this practice. -0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor panel in the walk-in cooler beginning to lift. Repair.
REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ice machine vents in need of cleaning. Increase in cleaning frequency required at FRP wall in corner behind stacked reach-in freezer/reach-in unit. -0.5- |