|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous TCS items above 41F in 2-door RI (see temp chart). EHS observed ambient temperature of 55F. EHS observed no change in temperature of unit after 30 minutes. PIC stated temperature is checked twice a day. EHS observed temperature logged this morning at 42F. EHS observed internal thermometer at 40F with no change over time. PIC voluntarily discarded all TCS items in unit and discussed issue with maintenance team on site. 3-day VR required.(1.5)
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) EHS observed container of caramelized onions and shredded cheese dated for 5/25. PIC stated both items were prepared by PIC recently within the last 3 days; no prep list available to verify date. PIC stated date on container was incorrect. CDI - PIC voluntarily discarded both containers. ***EHS will de-escalate due to improvement. Last inspection EHS observed 5 containers of TCS foods held beyond 7 days. During this inspection only two items; of which the PIC stated items were in date just incorrectly dated, however, with no prep list to verify items were voluntarily discarded. EHS observed an improvement in managerial control over date marking during inspection. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed a few pans stacked on top of each other clean but with water present on interior surface of pans. EHS advised to stagger stack all pans prior to stacking to allow for adequate air drying. (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. EHS observed gaskets of tall 2-door RI unit soiled with food debris and residue. Increase cleaning frequency to avoid accumulation. (0) |