|
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 multiple TCS items holding below 135F at front action stations and in need of reheat before lunch service. CDI items reheated. Suggest using TPHC on front action station for 2 hour lunch service.
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 . |
|
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 TCS items at deli and cooked foods action station above temperature. CDI items moved to freezer and blast chiller for a quick chill. Suggest facility use TPHC for front line during service. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 oat milk, soy milk, almond milk, milk, and ranch dressing not dated on front service area. CDI dates added. Observed chicken tenders, grilled chicken, pasta, cooked veggies, burgers, and other items in mobile orders reach in not dated. PIC stated all wrappers that were taken off had dates and they are discarded. Suggest labeling pans or just pulling back the wrapping to maintain dates on products. CDI dates added.
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
|
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 Alfredo sauce that was cooling in walk in unit with while covered and stacked on top of each other and pork sausage patties cooling while tightly wrapped. CDI Alfredo uncovered and placed in blast chiller and sausage patties placed on flat pan in walk in. Temperatures dropped quickly.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed unwashed apples did not have a sign that denoted apples need to be wash prior to eating. CDI board holding apples covered sign on countertop and pushed back to notify consumers that washing is needed. |
|
49
|
0.50
|
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.
Observed interior of reach in unit drawers on line, reach in drawer by mobile orders area and microwave in need of cleaning. Repeat. |