|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observation: EHS observed that a several items in the flip top prep unit that were being held above 41F. CDI: PIC moved items to the reach in freezer to cool to 41F or below.
Cold holding has been out of compliance 3 consecutive inspections, establishment will be placed on a risk control plan if Cold holding is not in compliance in the following 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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observation: EHS observed cooked mushrooms in the flip top prep unit and cut cabbage in the WIC that were not date marked. CDI: PIC date marked all unlabeled items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observation: EHS observed a pest repellant device hanging on the shelf with/above the clean dishes. CDI: PIC discarded the pest repellant device . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked tofu in WIC, stacked in a bowl cooling at a rate of 0.08F/min (51F to 48F in 37 min). Items should be cooling at a rate of 0.12F/min.
CDI - Item was moved to the RIF to promote rapid cooling.
REPEAT. Observed significant improvement, no point escalation.
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 . |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observation: EHS observed hot water in the 3-compartment sink reached only 101F. Hot water needs to reach 110F.
10 day verification visit required. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observation: EHS observed a leak at the 3-compartment sink. Repair the leak. |