|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods in cold holding units along the cook line above 41F. Foods were Bologna in the grill drawer. Beef Tips in the grill drawer and ham and turkey deli slices in the lowboy cooler. PIC stated that turkey and ham were sliced an hour prior and put into lowboy. PIC stated that bologna and beef tips were filled 3 hours prior into grill drawers from WIC. -CDI- PIC moved all out of temperature foods into the WIC and WIF uncovered to cool down to 41F before being placed back onto the cook line. PIC was also able to provide a temperature log to show food temperature data.
Ensure that all foods are maintained at 41F when in holding equipment.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed several foods in holding equipment with no date marks present. Foods lacking date marks were RTE Turkey and mixed veggies in the lowboy as well as cooked spinach and cut tomatoes in the egg prep top unit. Ensure that all food being held for more than 24 Hours is labeled and date marked. -CDI- PIC was able to speak with staff and chefs and correctly date mark all non-date marked foods.
Ensure proper date marking practices.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed fly trap present directly over food prep surface. Ensure that all mechanical insect control devices are properly located. -CDI- PIC moved insect control device so that it was no longer above food prep surface. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle stored in direct contact with dry breading in the prep area in the back of the facility adjacent to the WIC. Ensure handles are stored above food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 of clean dish rack with a buildup of rust and corrosion. Ensure that non-food contact surfaces of equipment are maintained free from rust and corrosion. |
|
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 a buildup of grease and residue present along the external portions of cooking equipment and shelving, along the cook line and sticker buildup on the external portions of plastic containers on the clean dish rack.
Ensure that non-food contact surfaces are maintained as clean. |