|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed various TCS items holding below 135F on grill as well as carrots in steam well. - CDI - PIC reheated all items to above 165F. PIC replaced steam well with new steam well due to current steam well not properly functioning. EHS directed PIC to not stack meats so high in bowls on grill and to hold bowls in center of grill instead of corners. PIC agreed.
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in small flip top prep unit (see temperature chart). - CDI - Per PIC, all TCS items had been in unit for less than 4 hours. PIC moved items to WIC to quickly cool. PIC unplugged unit to defrost. PIC agreed to utilize TPHC until unit is properly functioning. EHS provided TPHC written procedures form to PIC. Follow up visit required to ensure unit has been repaired.
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 container of chicken dated 10/1. Per PIC, chicken was cooked 10/8 but date was not changed. Also observed garlic and oil mixture made on 10/8, per PIC, lacking a date mark label. - CDI - EHS allowed PIC to correct dates. Ensure date mark labels are removed during cleaning process.
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 . |
|
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 two unlabeled spray bottles of purple chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottles ‘degreaser.’ |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard lining shelving in walk-in cooler and throughout kitchen area. Do not use cardboard to line shelving due to cardboard being absorbent and not cleanable. Remove cardboard. |
|
49
|
1
|
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. - REPEAT - Observed food residue and debris buildup on plastic sheet in front of grill and in the bottom of both reach-in freezers. Clean and increase cleaning frequency to maintain clean. |