|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes above 41F in the prep top cooler in front of flat top. Potatoes were above the load lines. PIC stated that these were used for breakfast. Observed soy milk at the server station above 41F. Recommend either keeping them at 41F or below or TPHC. CDI - allow PIC to cool back down to 41F.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 the following items not datemarked: cut honey dew, chicken tortilla, open goat cheese, and succotash
Observed the following exceeding 7 days: edamame (9/2) roasted corn (9/3) goat cheese (9/2) gravy (8/27) mushroom gravy (9/2)
CDI - PIC placed date on succotash as they stated they was prepped a day ago. All other foods were voluntarily discarded.
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 . |
|
43
|
0
|
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 being stored in sanitizer bucket. CDI - PIC removed the knives. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on the prep top cooler and on prep table heavily scratched and scored. Replace or resurface. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 interior of prep top cooler cooler and some cookline equipment accumulating food residue and debris. Clean and maintain. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed the 3-compartment sprayer hose hanging below the flood rim of the sink. Repair the spring and ensure the sprayer hose is hanging above the rim of the sink. Verification visit required in 3 days. |