|
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 shredded mozzarella cheese (44F), sliced tomatoes (43F), sliced salami (50F), creama sauce (48F) and blue cheese crumbles (44F) in prep units out of temperature. Per PIC and date marking, sliced tomatoes and sliced salami were prepped around opening at 1400. CDI - PIC moved tomatoes and salami to WIC for rapid cooling. PIC voluntarily discarded other out of temp foods.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer bucket in upstairs bar area with a concentration greater than 700ppm. CDI - bar PIC diluted sanitizer to correct concentration. |
|
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 sliced tomatoes and sliced salami in covered pans in prep units. CDI - PIC moved tomatoes and salami to WIC and uncovered them.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sanitizer bucket in bar area with sink and surface concentration more than 700 ppm. Be sure to check sanitizer concentration frequently. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal condiment cups wet stacked. CDI - PIC moved cups to 3-comp sink for w/r/s. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test strips for sink and surface sanitizer available to test concentrations. REHS provided strips to test 3-comp sink sanitizer solutions. CDI - PIC to order test strips for sink and surface sanitizer.
10 day verification required. |