|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed stand up mountain dew commercial refrigerator with ambient air temperature at 50 degrees F. Observed marinara sauce, cheese, ranch dressing prepared in house at 49 degrees F. CDI, foods were in unit overnight per PIC and voluntarily discarded. Vr required to ensure calibration of unit. Observed ham, cheese, pepperoni and sauce recently prepared according to PIC, and placed in prep refrigerator and were held at 45 degrees F. CDI, items relocated to walk a in cooler to rapidly cool.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer bucket testing greater than 400 ppm. CDI, container diluted to required concentration . |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - observed stem thermometer not accurate to + or - 2 degrees F. CDI, thermometer calibrated on-site.
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker containers of spices not labeled and bottles of ingredients not labeled. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed condensation leak at WIC, observed 3 split gaskets on freezer door reach in. |
|
49
|
1
|
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 heavy buildup on low reach in unit gaskets at pizza assembly line. Shelving above pizza prep station. Observed food debris inside low reach in cooler near pizza prep line. Repeat. |