|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cooler not maintaining temperatures of food below 45F. Items were moved to walk-in to cool rapidly. Verification required on 7/29/14. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI by instruction. Verification required on 7/29/14. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed noodles being cooled at room temperature. Observed pan of beef being cooled tightly covered. CDI noodles placed on ice bath. Beef uncovered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed metal floor in walk-in freezer lifting. Observed rusted shelves in walk-in cooler.4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be used according to manufacturer's recommendations. Observed glass front reach-in cooler rated "For the use of packaged or bottled products only." Observed milk stored in cooler. CDI milk was moved to walk-in cooler. Observed nonNSF slicer used for slicing vegetables. Operator stated slicer came from restaurant store. Requesting operator to send equipment speculations to EHS by email at brittany.mcdaniel@mecklenburgcountync.gov4-501.12 Cutting Surfaces - C. Once cutting surfaces become scored or pitted, cutting surfaces shall be replaced or resurfaced. Observed scored cutting boards. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed shelves in walk-in cooler with food debris and microbial growth. |