|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. -Observed chicken skewers and rotisserie chicken below 135F in the hot holding cabinet. CDI:Items were reheated to 165F. REPEAT
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple items in the WIC above 41F (see temperature chart). Observed ambient temperature of the WIC at 53F at start of inspection. PIC stated food employees noticed WIC had frozen over when staff arrived this morning, and WIC repairman already arrived today and fixed unit. PIC stated no TCS food temperatures were taken today. -PIC voluntarily discarded all TCS foods held in WIC for over 4 hours (cut tomatoes, feta, spicy feta, goat cheese, hummus, tzatziki, cilantro yogurt, cut lettuce, cooked beets, roasted asparagus, roasted mushrooms, white beans, queso dip, quinoa, meatballs, grilled onions, raw salmon, octopus, cucumber salad, raw beef burgers, raw pork, raw chicken, raw trout, raw lamb burgers, Mac and cheese). Some items stored at rear of WIC (raw chicken, raw burgers) were observed at or below 41F. -During inspection, WIC repairman arrived onsite again because WIC was not dropping (stayed at 53F for over an hour). Facility may remain open due to multiple non-TCS items on menu and sufficient cold holding in prep units, cold drawers, and lowboy units. -At end of inspection, WIC repairman stated WIC should be repaired within an hour. PIC will contact EHS when WIC is repaired and EHS will conduct same-day follow-up. If WIC is not repaired today, facility may voluntarily close. -3 day verification visit required-
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 |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles at the cookline without labels. -REPEAT- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed flies within kitchen. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handles for Mac and cheese scoop and pimento scoop submerged within food. -CDI- PIC removed scoops. |
|
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 buildup of debris along shelves in WIC. Increase frequency of cleaning. |