|
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 -Observed all foods in low reach-in cooler above 41F (cooked onions, cooked peppers, raw shrimp, raw mahi, raw lobster, tofu, diced tomatoes, milk, heavy cream, shredded cheese, tomato juice, pork fat). Food employee stated cooler was accidentally unplugged overnight, with all the stated items stored in cooler overnight. Food employee plugged cooler in this morning, approximately one hour prior to inspection. -CDI- PIC voluntarily discarded all the items listed above (since they were out of temperature control for over 4 hours). EHS observed ambient temperature of cooler at 36F by end of inspection.
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
|
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 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)
-Observed salsa verde, cooked peppers, cooked onions, cooked mushrooms, black bean puree, and Korean barbecue marinade held past their 7-day shelf life (prep date of 5/4). -CDI- PIC voluntarily discarded the items listed.
-Observed pico in prep top without a date mark. -CDI- PIC verified prep date of pico with food employee and properly added date mark (5/10).
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
-Observed multi-use bowls with visible corrosion (paint / top-layer of bowl chipping off). PIC stated bowls are only used to serve chips. -Do not use damaged bowls as food-contact surfaces. Obtain bowls/dishes with NSF certification. |