|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed rotisserie chicken in hot bar below 135F. Facility holds chicken at hot bar for 4 hours, then pulls product to cool in walk-in before using for chicken salad. Since chicken was below 135F, facility will discard chicken after 4 hours instead of cooling. CDI
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 TCS foods in lowboy cooler above 41F - wrapped deli slices, tuna salad etc. CDI- Food was taken from walk-in cooler this morning before placing into lowboy. Items were placed into walk-in cooler or freezer.
Technician arrived on site during inspection. Unit was frozen over, causing improper holding temperatures. Facility has adequate cold holding capacity to hold food stored in this unit until repair.
A couple items in left side of grab and go cooler bunker were above 41F. CDI- These products were also removed and discarded. Technician checking unit for adjustment or repair of defrost cycle.
Ham slices in top of sandwich prep cooler were above 41F due to overfilling of food in metal pan. CDI- Slices observed above 41F were removed and placed into walk-in cooler.
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 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
Precooked shrimp in sushi lowboy cooler observed above 41F due to improper cooling methods. CDI-Shrimp moved to freezer to cool before moving back into lowboy.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Lowboy unit used for sandwich prep and hot bar grab n go in need of repair or adjustment. Technician arrived on site during inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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.
Some cleaning needed along sliding door tracks in deli case storage. |