|
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 all TCS foods in sandwich station lowboy and sandwich grab and go case over 41F, see temperature chart. Cases are connected and were found to be in a defrost cycle at 48F ambient, units temperature at end of inspection was 39F. CDI- PIC moved all TCS product to WIC and WIF to cool before putting product back out into the unit. PIC also called maintenance to change defrost cycle to be not in the middle of the day. *cold holding has significantly improved from previous inspections but RCP will be implemented if there are more occurrence of cold holding issues that are not related to defrost time issues*
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
|
0.50
|
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 Observed shredded chicken and raw chicken wings tightly covered with plastic while cooling. At end of inspection when PIC was moving TCS foods from sandwich case to WIC, staff did not open/vent lids to allow cold air to circulate around to foods. CDI-PIC uncovered all foods that were in the process of cooling and EHS spoke with PIC in depth about cooling methods and how to improve.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sauces, oils, and seasonings throughout deli department not labeled. Label all secondary containers. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed floors throughout deli department in need of cleaning. Clean. REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor around drain next to pizza station chipped. Repair. |