|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt sauce and green sauce containing yogurt cold holding on ice above 41F. Containers were observed sitting on top of ice and not submerged in the ice. CDI- PIC added more ice to fully submerge containers. -REPEAT VIOLATION- No point escalation due to noticeable improvement on cold holding.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lamb, fried cauliflower, fried cheese, and chicken ambient air cooling on a speed rack in the kitchen area. EHS observed zero to one degree change in ambient air cooling within a 30 minute time span. PIC stated items have been cooling for 45 minutes and they place items in walk in cooler once temperature reaches somewhere in the 40’s. CDI-PIC provided education to PIC to cool items under refrigeration in walk in cooler or reach in freezer to allow for rapid cooling. Items were placed into walk in cooler to rapidly cool. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed five bins of prepared TCS foods, including raw chicken, paneer, and cooked chicken immersed in water with a little bit of ice while stored in WIC and prep top. Other than previously noted items (raw vegetables, tofu, etc) food may not be stored in direct contact with ice; if need for cooling, utilize bagged ice or separated ice bins to reduce or maintain temperature. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet at clean dish area. |
|
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 rice cookers stored on unsealed wooden table. Observed minor erosion at storage racks above prep tables. Resurface or seal storage shelving and prep surfaces that are likely to have an accumulation of moisture. -REPEAT VIOLATION- |