|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items cold holding in the reach-in cooler above 41 degrees F (see temp chart). PIC stated that they received their delivery for these items last night. EHS observed ambient air temp of the unit above 41F, and not dropping quickly enough to maintain TCS food items at or below 41F (see temp chart).
CDI: After discussion with senior advisor, EHS allowed PIC to move all items into their reach-in freezer to quickly bring down temps. Non-TCS food items (salted butter, herbs, lemons/limes, were kept in the reach-in cooler. Assistant General Manager of the hotel contacted repairman to see how soon they could come look at the unit. Repairman spoke with maintenance man and had maintenance man adjust the temperature of the unit manually. EHS stated to PIC to not move any of the TCS food items back into the RIC until unit is repaired or ambient air temp is reading below 41F to be able to maintain food items at or below 41F.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no time stamps with start or end times for food items on TPHC (cheddar cheese, salsa, milk, half and half) at the customer self-serve area.
CDI: PIC stated that she put out these items on TPHC at 6:30AM and will discard at 10:30AM, and created time stamp stickers to indicate the start and end times. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employee engaging in active food prep without hair restraint.
Any employees engaging in food prep shall have an approved hair restraint to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed reach-in cooler cold holding TCS food items above 41F; EHS observed the unit was unable to drop to 41F or below after 20 minutes had passed.
CDI: Maintenance man of the hotel manually adjusted the unit to 36F after all TCS food items were removed and placed into the reach-in freezer. EHS advised to have repairman still come look at the unit since the temperature drop after doors were closed were very slow. EHS observed ambient air temp in the unit reading 41F when came back inside the facility to go over the report. EHS will return before end of the week to ensure unit is maintaining food items at or below 41F.
Observed torn gasket in reach-in cooler. Observed rusted shelves on island cart, inside reach-in cooler, and the small rack next to the reach-in cooler.
Replace rusted shelves in facility.
REPEAT VIOLATION. |