|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed various foods in hot cabinet 1 and hot cabinet 2 holding below 135F during inspection. All foods had been in units for less than 4 hours. Hot holding units showing signs of inability to hold foods at proper temperature during peak usage.
CDI - Foods reheated to over 165F
Repeat. 3 pts.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed various foods being delivered for catering being held on time before being sent out for delivery. Foods were not marked with time they must be discarded by, nor are customers informed of time which they must consume or discard food by. Various items had been placed on time at 8:50am, despite being delivered to the customer at 12:45pm.
CDI - Facility to begin informing catering customers of when food must be discarded or eaten by. Facility to ensure foods are not delivered with less than one hour left of TPHC window to further ensure foods are safe while being consumed.
0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed facility utilizing time to hold foods ordered for catering being stored on dining room tables during inspection. PIC stated facility had 30 catering orders during inspection, in addition to normal restaurant business. Estimated meals for the day roughly 800. Permit application states facility was projected to serve 200 meals per day. EHS observed WIC incapable of holding all cold items for catering in addition to regular restaurant foods.
10 day VR required for remediation solution.
0.5 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed wiping cloths being stored in heavily soiled sanitizer during inspection. Ensure all wiping cloths are stored in sanitizer free of debris and soil.
0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed lighting in WIC maintaining around 0.9 foot candles of light. 10 foot candles required. PIC stated repair is already under way.
0 pts. |