|
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 EHS observed a few items in prepared meals above 41F. EHS observed items being stacked two high in unit. Items in bottom row were observed under 41F. PIC stated temperatures are checked prior to food being placed in unit. PIC unable to provide cold holding logs for today. PIC stated facility currently does not log cooling but does temperature checks prior to bring TCS items out into the display case. EHS advised to begin a cooling log and to continue to have an updated cold holding logs available.
EHS observed olive bar with items such as cooked garlic cloves, grape leaves with cooked rice, feta cheese cubes and olives that were observed above 41F. PIC stated these items should not be on the olive bar. PIC stated a mistake must have occurred during ordering and items were placed onto bar without approval.
PIC removed all TCS items from olive bar and voluntarily discarded. Items from deli cooler were also voluntarily discarded. 3-day VR required. EHS will verify olive bar does not contain TCS foods and will ensure facility is keeping up with cooling and cold holding logs. REPEAT (3)
**Facility has improved since last inspection and has implemented cold holding logs. Olive bar will be set up without TCS foods moving forwards. PIC stated cooling logs will now be implemented. EHS will return Friday for VR to observe logs and olive bar compliance. Risk control plan not needed**
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 |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed sliced tomatoes and sliced turkey actively cooling in three door low boy reach in cooler. EHS observed minimal change in temperature over thirty minutes. EHS advised once items are finished being used for preparation of wraps and deli foods, these items should be taken to WIC to cool down instead of the reach in units. EHS observed numerous items in unit and stated air flow could impact the cooling rates if cooled in the reach in unit. CDI - PIC removed cooling items and placed in WIC to finish cooling. EHS verified temperatures prior to end of inspection. (0)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
0.50
|
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. EHS observed food debris accumulating in deli display sliding door frame and in interior portion of pizza make unit. Increase cleaning frequency to avoid accumulation. (0.5) REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed food debris accumulating along the back wall of deli area. Behind pizza make unit and rotisserie oven. Increase cleaning frequency to avoid accumulation. (0) |