|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in customer self service area held above 41F. EHS observed ambient temperature of unit at 48F. PIC voluntarily discarded all food held above 41F and put in a work order for repairs. 3-day VR required. (1.5)
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 . |
|
33
|
0
|
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 lasagna sauce and marinara sauce cooling with tight fitting lids in reach in unit. PIC stated cooling is supposed to occur in blast chiller before placing in reach in units. CDI - Items were still cooling within correct parameters; PIC removed lids and placed in blast chiller to quickly cool. (0)
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Facility has packaged food in front area of establishment with labels that include all required information besides net quantity. PIC stated they can adjust the program that prints labels to adjust for net weights moving forward. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 large amount of build up on shelving inside 2-door reach in cooler. REPEAT. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wood flooring in back area with noticeable gap in between wood panels creating an area that is not easily cleanable and collecting debris. PIC stated they will add trimming to cover area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall at mop sink missing trimming to cover where the wall connects and some trimming coming off the wall. Replace/repair. (0) |