|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed heavy cream, pasteurized eggs, raw shell eggs, chicken base, and beef base above 41F in prep unit low reach-in cooler. Observed ambient temperature of the unit at 43F. PIC stated the temperature of the food in the unit has not been checked yet today. Observed shredded cheddar cheese in the prep top portion of the unit at 40F, properly cold holding. PIC stated the door is often left cracked open, and may have been left open for extended period of time this morning/overnight. -CDI- PIC voluntarily discarded the heavy cream, pasteurized eggs, raw shell eggs, chicken base, and beef base. PIC moved the shredded cheddar to the WIC to ensure it maintains 41F or below. After keeping doors of the prep unit closed for 30 minutes, EHS observed ambient temperature drop to 36F. Facility may cold holding TCS foods in the prep unit, as long as foods maintain 41F or below. EHS advised checking food temperatures at least every two hours, to ensure the unit is properly cold holding and to allow time for corrective actions (cooling in WIC or WIF) if the food rises above 41F. Based on observations, prep unit is functioning, yet the doors were not properly closed prior to EHS arrival. Ensure doors remain closed throughout day and night.
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 opened container of salsa without a date mark. -CDI- PIC verified open date of item and properly added date mark (2/24).
-Observed marinara sauce and cut lettuce held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items.
REPEAT
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 |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed clean equipment/utensils stored directly underneath air vent, which has visible dark buildup and is in need of cleaning. Clean air vent or relocate clean equipment/utensils. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed non-functioning max/min thermometer for dish machine. Obtain batteries for high temperature dish thermometer to ensure it accurately reads dish machine temperature. -10 day verification visit required.- |
|
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 heavy buildup of food residue along sides of flat top grill/fryer. Increase frequency of cleaning to prevent buildup. |