|
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 EHS observed raw salmon, raw chicken wings, and raw tilapia in grab n go cooler where prepared meals are stored above 41F (see temp chart). PIC stated these items were put together this morning and placed into unit after cooling down in WIC. EHS observed items stacked vertically on stands and observed items above 41F the closer they were placed to the front of the unit. EHS advised to lay items flat inside unit and not to stack items to allow for maximum airflow. PIC stated temperatures have not been monitored for the items. EHS advised to begin tracking temperatures throughout the day to ensure items are holding under 41F consistently. CDI - Due to all items being under 45F, PIC was allowed to move items to WIC to quickly cool prior to placing back out on the floor. (1.5)
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed stuffed raw chicken items held in display cooler without proper dates. EHS observed chicken stuffed with ricotta and spinach. EHS observed chicken stuffed with sliced ham. EHS advised that raw proteins do not require date marks but if combined with TCS items then a date mark shall be placed on item and held no more than 7 days. PIC unaware and stated policy does not state to date mark these items but will date items moving forward. CDI - PIC verified items were prepared yesterday and placed appropriate date mark on all items. (0)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
49
|
1
|
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. EHS observed food debris accumulating on sliding glass doors of display cases. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
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. EHS observed minor food debris accumulating around cutting blocks in one of the two back kitchen areas. EHS observed other side of kitchen clean. EHS will de-escalate points due to improvement, during last inspection both sides of the kitchen were observed with food debris or residue on the walls and floor. (0.5) REPEAT. |