|
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 -Observed two containers of buffalo chicken wings holding above 41F in chicken wing grab-n-go case. Items have been held in unit since yesterday. All other items in the unit were at or below 41F. -CDI- PIC voluntarily discarded the chicken wings above 41F. -REPEAT- EHS observed significant improvement in cold holding from past inspections today (only two items above 41F during this inspection compared to multiple items in multiple units from last inspection). EHS did not observe need for facility to be placed on a risk control plan due to improvement, despite repeated violation.
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 pizza sauce, sausage, and cut tomatoes in pizza prep top without a date mark. Items were placed in prep top yesterday, per PIC. -CDI- PIC properly added date marks to items. -REPEAT-
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf -Observed raw chicken thawing at prep sink under running water at 76F. EHS explained to PIC proper thawing methods, by using running water of 70F or below. EHS stated that cold water from the sink often will not reach less than 70F during the warmer months. -CDI- PIC placed raw chicken in WIC for alternative thawing method. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout facility. Ensure exterior doors are kept closed and consider increasing frequency of pest control visits. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed tongs for TCS food items hanging on oven door handle in Starbucks. Per conversation with Starbucks food employee, tongs are washed, rinsed, and sanitized once a day. -EHS educated food employees on properly cleaning tongs that handle TCS foods every 4 hours. |