|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili in the process of reheating in steam well with a temperature of 116F. Reheating label indicated that chili began the reheating process at 7:05AM with a current time of 10:05AM. Chili missed reheating window for TCS foods. PIC stated that steam well was not maintaining temperature and will need to be repaired or replaced. CDI - Chili was discarded and PIC has been advised to refrain from using equipment until corrections are made. -1.5 points- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw cold holding in flip top unit at 48F. PIC stated that slaw was removed from walk in cooler 2 hours prior to inspection. Slaw in walk in cooler was 39F. CDI - PIC returned slaw to cooler to rapidly cool to 41F. -REPEAT- -3 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced tomatoes with a discard date of 1/31 but also with a prepared date of 1/31. PIC stated that tomatoes are prepared day of and are supposed to be discarded by end of business day. CDI - Tomatoes did not exceed time/temperature window as per the food code but PIC has been advised to follow establishment's internal procedures and to discard items on labeled discard dates. -0 points-
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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
Observed covered container of romaine lettuce in walk in cooler and closed clam shell container of pre-made salad cooling in salad station cooler. CDI - Items were uncovered and opened to allow cold air to circulate in and around food. -0.5 points-
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. Observed black build up in gaskets of salad station. Recommend higher frequency and more thorough cleaning. -0 points- |