|
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 deli turkey, pimento cheese, cheese slices, raw white fish, and tomatoes above 41F during the inspection. All foods were brought from the WIC to the CH drawers and make table this morning at 10:45 per PIC. All foods were 45F or below. Foods were moved into WIC to properly cool and pans were flipped. EHS and PIC Ruben discussed cold holding and how it has been a repeat violation. EHS and Ruben discussed using TPHC in the facility, PIC stated he would look at trends in the cold holding of specific items and determine whether TPHC will be the best option for the kitchen on specific items and contact EHS further if he chooses to begin using TPHC. EHS sent Ruben a TPHC sheet.
-CDI- Foods moved to WIC to cool
Ensure proper cold holding at 41F and below.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives in between crevice of prep unit and prep surface. Ensure knives and other in use utensils are stored on clean portions of prep tables and equipment.
-CDI- PIC moved to be W/R/S. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 cardboard be used as shelf liners on shelves in the facility. Ensure any shelf liners/all non-food contact surfaces are smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone resting a top a prep surface next to the make line in the kitchen. Ensure that employee possessions are stored in designated areas. -CDI- Phone removed from prep surface. |