|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 low boy reach in coolers in pizza area holding items above 41F. Some denser items in the coolers were at or below 41F. All items were in the cooler for the same amount of time. Cooler air temps came down during inspection. Coolers were likely in defrost mode. PIC phoned for service to the units (cleaning filters) during inspection. VERIFICATION REQUIRED Food temperatures began returning to 41F by end of inspection. Items were relocated to ensure they maintain consistently at 41F and below.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 no times marked on pizza sauce or cheese at the prep area. CDI: Times written. REPEAT VIOLATION Significant improvement from previous inspection as new pizza labeling procedure is working properly. All pizzas had stickers and were properly documented. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 squeeze bottles above the stove with no label. CDI: Items identified as oil and water. CDI: Bottles labeled. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket on right door of left low boy prep top cooler. |
|
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 food debris and build up on shelving in the walk in cooler. Observed significant grease build up between equipment. Observed flour build up on side of pizza oven. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor flour build up on walls and metal shelves in pizza make area only. REPEAT VIOLATION Significant improvements from previous inspection. PIC has developed a cleaning checklist so that areas are cleaned in rotation and frequently. EHS recommends increasing frequency of cleaning walls and shelves in the pizza make area. |