|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed fried chicken wings and cooked pork in low reach-in cooler at 45F. All other foods in unit were 41F or below. Ambient temperature of unit was observed at 40F. PIC stated both items (chicken and pork) were stored in unit overnight. PIC stated employees often forget to fully close unit doors. -CDI- PIC voluntarily discarded the chicken and pork. PIC and EHS discussed importance of ensuring unit doors remain closed. -REPEAT-
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
-Observed pre-cooked egg rolls, crispy tofu, cooked chicken, cut cabbage, and cooked beef in prep top, lowboy, and WIC without date marks. PIC verified when items were prepared by discussing with chef (all items cooked 5/11 or 5/12). -CDI- PIC properly added date marks.
-Observed cooked shrimp, cooked pork, and noodles in prep top with an incorrect date mark (showed cook date of today, 5/13, when PIC stated they were cooked yesterday, 5/12). -CDI- PIC corrected the date marks.
-REPEAT-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf -Observed raw beef thawing at room temperature. Observed the exterior of the raw beef at 44F. -CDI- PIC placed the beef into the WIC for proper thawing. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored in 0ppm chlorine sanitizer solution. Observed in-use wiping cloths stored directly on prep table. -CDI- PIC refilled the sanitizer buckets to 100ppm chlorine sanitizer solution and placed all wiping cloths inside sanitizer. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed household containers in use for sweet and sour chicken. Use only food-grade containers. -REPEAT- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf -Observed hot water coming out of 3-compartment sink at a maximum of 100F at start of inspection. -CDI- PIC adjusted water heater during inspection and EHS observed hot water temperature rise to 112F by the end of inspection. |