|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS foods cold holding above 41 degrees F. Refer to temperature observation chart. Items were placed into refrigeration prior to EHS arrival and during today’s inspection. CDI - Foods transferred to blast chiller to cool down. -1.5-
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. |
|
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. Observed spray bottle containing quat sanitizer stored on shelving unit with foodservice equipment. CDI - Chemical removed by employee. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. For more information please visit: http://meck.co/FoodSafety 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. Observed deli meats wrapped and covered with saran wrap ineffectively cooling inside of the walk-in cooler. No change in temperature observed after > 30 minutes. Refer to temperature chart for details. CDI - Product vented and relocated to walk-in freezer to facilitate cooling towards < 41 F. Points scaled back due to notable improvement since previous inspection. -0.5- |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee remove sticker from avocado and transition into preparing it for a customer order. CDI - EHS intervened and educated employee. Employee removed avocado to prep sink to wash. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket at sandwich prep station cold drawer. Repair. -0- |
|
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 ice accumulating and water pooling on surfaces inside of prep unit’s reach-in. -0- |