|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of spinach in prep top cooler holding above 41F. All other items in cooler were at or below 41F. CDI: Products were rapidly cooled in walk in cooler and new product brought out. EHS suggests keeping product filled lower in a deeper pan or utilizing a lid as necessary. Observed ham and turkey holding in pre-order grab and go cooler above 41F. CDI: Items relocated to blast chiller to cool to 41F prior to sale. REPEAT VIOLATION VERIFICATION REQUIRED
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey in deli case with 2 date labels. CDI: PIC stated that the older date label (Wednesday)was the correct date. Date corrected. Observed ham with no date label. CDI: Ham voluntarily discarded.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fully cooked meatballs thawing in running water at 75F and the water was 78F. CDI: Meatballs relocated to walk in cooler to cool down. Ensure that product does not rise above 41F during thawing process and that water in the container used for thawing does not go above 70F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 build up of food debris on rails of cooler drawers. Ensure more frequent cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 flooring in front of fryers is peeling up. Work order has been placed and PIC stated that tonight and tomorrow night it is to be worked on. |