|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked general tso's chicken cold holding above 41 degrees F in the reach-in cooler.
CDI: PIC voluntarily discarded food item.
Observed the deli make table holding food above 41 degrees F. PIC had brought this to EHS's attention at the start of the inspection and had contacted the repairman to come look at the make table. As a temporary fix, the PIC had placed ice bags underneath the food in the make table, but EHS advised to keep all food in the WIC until the unit was repaired. Food was placed into the make table an hour before the start of the inspection. Repairman stated he would arrive at the facility after 4:00 PM today. PIC moved all items into the WIC so that TCS food items would not surpass the time and temperature window.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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 |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed cut cabbage and eggrolls in the WIC that were not date labeled. PIC stated that they were both prepared yesterday.
CDI: PIC created date labels for these TCS items.
REPEAT VIOLATION.
Note: Points deducted but not doubled since previous inspection listed nine TCS food items without a date label, but only two during today's inspection.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 sides of cold holding units and cooking equipment in need of cleaning. Observed soiled gaskets in reach-in cooler.
REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 the partition wall of the prep sink in the kitchen needing to be re-caulked.
Re-caulk sink. |