|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pre-made pizzas, chicken salad wrap, salmon tossed salad, and chicken Caesar salad above 41F. PIC stated pizza was prepared, cooled down in freezer, and then placed into display case at 1:30pm. PIC stated display case had been repaired 5 days prior to inspection and stated throughout the week facility has still noticed temperatures above 41F when holding items in display case. EHS advised to discontinue use of display case until repaired. The prepared foods were observed in a different display case. EHS observed three items above 41F. PIC stated these items had been placed into unit at 1:30pm. PIC stated all temperatures are taken throughout the day and logged into tablet. Facility now includes cooling temperatures in tablet to ensure items are below 41F prior to storage. PIC stated temperatures are taken prior to cooling, after, and an hour after being placed into unit. CDI - PIC removed items from display and placed into WIF to quickly cool. EHS observed items below 41F prior to end of inspection. 3-DAY VR required. (3) REPEAT.
***Facility has been out of compliance for cold holding for four straight inspections. This is the third inspection with a full point deduction. EHS has seen improvement from facility throughout the last three inspections, but has observed cold holding issues in different areas of facility during each inspection. EHS advised that during next inspection if cold holding issues are observed, facility will be required to complete a risk control plan.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed two containers of pizza sauce and container of sausage pieces in pizza make unit without proper dating. PIC stated that these items were prepared the night prior. EHS advised that all items shall have a proper date when stored for more than 24 hours. CDI - PIC verified prep date and placed correct date on all containers. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils in standing water at room temperature. PIC stated utensils are stored in water throughout service in between uses. EHS advised water needs to be maintained at 135F. CDI - PIC removed utensils from water. (0) |
|
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. EHS observed surfaces on shelving above prep table and three compartment sink soiled with food residue. EHS observed food debris accumulating inside display cases behind deli and under prep tables. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1) |