|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced provolone that was overstacked in the prep top at 50F. CDI item moved to walk in to cool since out for only an hour according the manager. Observed reach in drawer holding sliced tomatoes, sliced raw beef, green beans, and diced eggs above 41F. CDI items just placed in unit less than an hour prior so placed in walk in to cool and eggs discarded. Facility stated they will place in prep unit until it is fixed. Verification required. 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed solterito, stuffed avocado quinoa, edamame, feta cheese, tomatoes, tomatoes and onion, quinoa, fruit mix, and beans that were not labeled on front line. PIC stated pans are flipped at night and new dates were forgotten to be added. CDI dates added.
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 . |
|
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
Observed pans of Solterito that was cooling in covered plastic containers that were stacked. Checked product after almost 30 minutes and product remained at 50F. Manager stated their policy is to check product and spread it out to accelerate cooling. CDI products placed on sheet pans and in wash in freezer to quick chill and product dropped to 44F.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed reach in freezer drawer that was inoperable and in need of repair. Repeat. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed dish machine that stated it was not dispensing detergent to clean items. CDI products moved to 3 comp sink to clean and placed in machine to sanitizer. PIC called Ecolab to fix issue. Verification required. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handsinks in facility that needed to be reattached to the wall in kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed employee drink stored on countertop where food was prepared and cell phones stored in food containers. |