|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 one (1) open container of feta cheese in pizza prep unit with no date marking sticker. Per conversation with pizza station employee, feta had been opened to prepared one pizza held on TPHC and would likely be used prior to the end of day. CDI - Department manager placed date marking sticker on feta cheese container.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed one (1) container of cut red cabbage with lid in sushi prep unit cooling at rate slower than required. Observed one (1) speedrack of chicken in WIC with temperatures between 41F and 42F after cooling process. Ambient temperatures of sushi prep unit and WIC fluctuated between 40F and 42F. No TCS food items stored within either unit for long term storage were observed above 41F. A verification will occur no later than 07/05/2025.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employee engaged in food prep (prepping Asian hot bar items, slicing meats, etc.) with wrist watches. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) container of Philly steak in sandwich area RIC with handle contacting food. CDI - EHS removed spoon from food without contacting food and stored properly to prevent handle from contacting food. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
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 one (1) pan, stored as clean at drying rack, with food label still on non food contact surface. No contamination of food contacts were observed during storage. CDI - PIC rotated pan with label to washing basin of 3 compartment sink for corrective washing. |