|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety - Observed the facility not following the approved policy by not maintaining a log for the non-continuous cooking process. As per PIC, they have been using the provided log in the application but have had it laminated and are erasing the previous records after each event. Non-continuous cooking is only used for events as per the PIC. On going non-continuous cooking for an event today was observed being done correctly at the time of the inspection but no log was observed being maintained for active non-continuous cooking. EHS advised facility that they cannot erase the previous data recorded on the logs and must maintain the log throughout the process. 10 day VR to observe logs maintained. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a squirt bottle of green tomatillo salsa in the expo opentop refrigerator at a temperature of 47F.
- Observed containers of sliced white cheddar cheese, ranch, French toast mix (with milk/eggs), and sliced salami in the event lowboy cooler adjacent the event WIC at temperatures of 48-51F. All items besides the sliced cheddar cheese had date marks of dates before 6/12 and PIC stated that the items are kept in there overnight. Ambient temperature of the lowboy was recorded at 49F. 3 day VR to observe continued compliance/repair made to the event lowboy.
CDI - Squirt bottle of green tomatillo salsa voluntarily discarded. Container of sliced white cheddar cheese moved to WIC to rapidly cool as it had a time stamped date mark for 9:30am on 6/12.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal insert containers to be wet nested on the clean dish storage racks in the dishwashing area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed a sealed employee beverage stored in the pizza station lowboy refrigerator.
CDI - PIC removed can. |