|
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 Observed 3 containers of cheese sauce in oven which PIC stated was placed in alto sham at 12:30pm to reheat. Cheese sauce was 79F at 1:20pm. At 2pm cheese sauce was 84F. CDI: Product moved to the oven and rapidly reheated to over 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cooked corn left out on speed rack from last night. CDI: Corn voluntarily discarded. Observed prep cooler and cooler drawers holding a few items above 41F. CDI: Product voluntarily discarded. PIC stated that the coolers were down and he placed items in them during repair by technician for service. Items that were not 41F were voluntarily discarded. All other items in units were holding 41F and below and, per PIC, technician had just left shortly before EHS arrival.
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
|
0
|
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 2 pans with old stickers remaining. Stickers had been through the dish machine and were faded, but had not been removed. No sticker with the correct date and time was added to the pan when the pan was filled with the new food item. CDI: Product date marked. Overall facility has a good date marking system in place.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salad cooling in cooler drawer, asparagus cooling in a deep tightly covered pan in the walk in, and cut tomatoes cooling in the prep top. CDI: Salad and tomatoes relocated to walk in cooler to rapidly cool. Asparagus placed into an ice bath to rapidly cool. REPEAT VIOLATION
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 |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed bottom steak cooler drawer damaged and falling off of track.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed bricks for Ted’s Chicken dish have a ceramic coated bottom, however ceramic is chipped and cracking on all bricks, exposing the absorptive brick material. CDI: Foil placed between brick and chicken with new foil sheet changed each time until new bricks can be purchased. For brick to be approved, the ceramic layer must be intact to make the utensil smooth and easily cleanable. |
|
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 grout between tiles on floor, particularly on the line, is very low. |