|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed the following TCS applicable foods cold holding > 41 F: Lettuce, pico, romaine and provolone cheeses (see temp chart for details). Discussion with food handler revealed that the foods were prepared and placed into cold holding equipment moments prior to the inspection. CDI - Foods were transferred into the walk-in cooler and nearby freezer to cool down to < 41 F. -3-
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf.
Observed spray bottle with faded label identified as degreaser. CDI - Bottle re labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P.
Observed case of fuel chafer gel cans stored above food service equipment on high shelving. CDI - PIC removed chemical. -0- |
|
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 large quantity of lettuce cooling portioned inside two deep plastic containers in the walk-in cooler with a 0 F change after > 30 minutes. Food employee present stated that it had been prepared moments into the inspection. CDI - Product divided into smaller portions which allowed temperatures to decrease to < 41 F after additional 25+ minutes. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 water pooling inside interior of prep reach-in unit across from cook line. 0 points deducted due to improvement from previous inspection and different area observed. Clean and maintain clean. -0- |