|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) portions of TCS food (grits and cheese sauce) in steamer at temperatures below 135F. Per conversation with PIC, items were reheated via stove top approximately 90 prior to EHS arrival. CDI - Food items were rapidly reheated to above 165F prior to being set in hot holding.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three (3) TCS food portions in prep tops (slice tomatoes, shredded lettuce, and grilled corn mix) with date marking. Per conversation with PIC, these items were prepared greater than 24 hours prior and items are to have production date marks placed on their containers denoting their date of preparation. CDI- PIC affixed date marks to items held over 24 hours.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
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 two (2) TCS food items (citrus butter and buffalo sauce) at prep line to be held on TPHC with no TPHC labels. Per conversation with PIC, items were placed on TPHC at approximately 9:45 am, during preparations. CDI - PIC printed 4 hour TPHC labels to be placed prep line in accordance with TPHC plan. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) in use bin of sanitizer used to hold wiping cloths at greater than 500 pppm QAC. CDI - Bin was remade with QAC sanitizer at 3 compartment sink at concentration of approximately 300 ppm. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 three (3) working containers (flour and seasoned dredge bins at fryer area, salt shaker at fryer station) with faded labels. Label as required. REPEAT.
Note: No escalation in point deduction due to some improvement; fewer items were in need of relabeling. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of wiping cloths in QAC sanitizer bucket at greater than 500 ppm. CDI - Sanitizer bucket was remade with QAC from three compartment sink. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 one (1) scoop handle in breader bin with handle contacting food. CDI - EHS donned glove and removed handle from food contact. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fryer baskets) at prep table with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |