|
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 five (5) portions of TCS food in prep unit cooler 1 (noodles and cooked shrimp in top portion, ready to eat gyoza, cooked beef and cooked tofu in the bottom portion) above 41F. Per conversation with PIC, lid of unit had been opened during lunch rush orders and food closest to the front of the unit may have warmed. CDI - Lid was closed and TCS food was observed cooling correctively. PIC rotated larger portions to walk in freezer to assist in cooling.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed TCS food item held on TPHC (fried chicken wings.) PIC presented TPHC instructions, as well as time charts used to show cooking and discard times on previous dates. However, chart for day of inspection had not been properly filled. CDI - PIC filled in time chart with prep and discard times (11:15 am to 3:15 pm) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately two (2) in use wiping cloths (wet) stored on counters. Observed elevated wiping cloth bucket at handsink underside at 0 ppm chlorine. CDI - PIC remade bucket with available chlorine sanitizer; loose wiping cloths were rotated to bucket. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) tong handle in direst contact with food (noodles) in prep unit 1. CDI - EHS rotated tongs out of food surface without making barehand contact. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving in walk in freezer lined with flattened cardboard boxes. Remove cardboard so that shelving is non-absorbent.
Note: observed minor condensation drip in walk in freezer. No food was observed as being at risk of contamination within freezer. Maintain equipment such that active condensation does not drip in points of food preparation or storage. |