|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observation: EHS observed mac and cheese that was being held in a hot holding unit at 119F. PIC stated item was a commercial reheat that was placed in hot holding approximately 10 minutes before. CDI: PIC instructed food employee to reheat item in the oven to the correct temperature.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observation: EHS observed a spray bottle of cleaner stored on the shelve above the chicken prep station. CDI: PIC removed the spray bottle and educated staff on the proper storage procedure for chemicals. |
|
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
Observation: EHS observed kale salads and chicken wraps that were prepared and cooling in a low boy while tightly covered. Salads were at 48F and the chicken wraps were temped at 54F. CDI: PIC moved the items to the walk-in cooler/walk-in freezer to facilitate rapid cooling. Kale salads and chicken wraps temped at 41F after cooling for 1 hour. 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 . |
|
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.
Observation: EHS observed that the fry/grill station equipment is in need of cleaning to avoid food build-up. |