|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine recorded at 0ppm chlorine. Machine was not pulling chlorine out of bucket. Facility stopped use and called EcoLab who stated they will arrive within the day to repair machine. Facility will use 3 comp. Sink and bar dish machine until repaired.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Carolina BBQ sauce reheated in steamwell but was not reheating fast enough to meet 2 hour re-heat window (see chart). CDI - Removed from steamwell and transferred for rapid re-heat on grill.! |
|
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 Multiple TCS items recorded above 41F. Flip top cooler # 1, pizza reach in and grab and go stations all not holding (see chart). Flip top # 1 and pizza reach in called for repair. Sushi and deli sandwiches in grab and go are made in prep kitchen downstairs and transferred to grab and go (usually overnight). Assure prep kitchen is transferring food cold and temp. When food arrives. Facility will monitor and have called repair for all coolers. Facility will use TPHC until coolers repaired. REPEAT.
This is the SEVENTH cold holding violation in a row. Facility must meet compliance. EHS will follow up with a visit to check cold holding temps. In next few weeks and if cold holding is not remedied, an ITS will be issued.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf
Pizzas not marked with begin time. CDI - Begin times printed and added to pizzas.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Written procedures for TPHC do not indicate pizza which is only item facility holds on TPHC. CDI - Pizza added to TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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
Cut cantaloupe cooling in large plastic tub with lid on. CDI - Cantaloupe dumped onto sheet tray for proper cooling.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
One dented can not stored in designated area. CDI - Moved |