|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 4 insert containers of sliced tomato and 4 insert containers shredded lettuce to be at temperatures of 49-56F in the front counter opentop refrigerator. Items in the refrigerated drawers of the same unit were observed at 41F. Ambient of the opentop was at 49F due to the unit being in a defrost cycle as per the PIC. Lettuce and sliced tomatoes moved to the blast chiller to rapidly cool down where they were observed at 41F by 11:40am. EHS observed the ambient temperature of the opentop portion of the unit reach 46F by the end of the inspection. Work order was placed at the time of the inspection with the repair company stated to come later today. 3 day VR to observe the repair in the unit. 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 . |
|
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 a chemical spray bottle containing a clear liquid to be stored on the lower prep shelf adjacent the fryers and was not labeled as to its contents.
CDI - PIC voluntarily discarded chemical bottle. |
|
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 a plastic container of sliced steak to be cooling in the 3 door lowboy across from the sub station opentop refrigerator after being out an hour earlier for prep. Items were observed at 45F in the lowboy unit, which is not designed nor approved for rapid cooling.
CDI - Item moved to the WIC to rapidly cool.
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
|
0.50
|
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 the gaskets of the refrigerated drawers beneath the sandwich station opentops to have accumulations of food debris. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee beverages to be stored out of the provided employee food bin and directly on the shelf in the WIC, next to consumer food.
CDI - Drinks moved back to the employee food bin. |