|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red pepper hummus, harissa, and eggplant dip in sauce station and tzatziki dressing in dressing station all maintaining above 41F during inspection. All items had been on the line for roughly three hours. CDI - PIC voluntarily discarded all items.
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
|
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 lettuce cooler being held on TPHC with no label to indicate the time the lettuce was removed from temperature control or needs to be discarded. Written procedures state times should be marked on a chart, but PIC stated they typically utilize time stamped stickers. Facility was out of stickers during inspection. CDI - All greens in cooler were discarded and replaced with fresh greens. Cooler was labeled with both set out time and discard time. |
|
33
|
0.50
|
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 prepped falafel mix and crumbled feta being cooled in WIC while in deep, covered containers in the WIC. Falafel mix was not cooling evenly. CDI - PIC split falafel mix and feta up into smaller pans to ensure rapid cooling.
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with the stickers still attached. Properly wash all produce before use. CDI - PIC removed all unwashed avocados from the serving line. |
|
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 many clean hotel pans and bowls being stored as cleaned while wet stacked during inspection. Ensure all equipment is fully dry before stacking together. |
|
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 rusting on shelves in WIC. Repair, resurfacing, or replacement needed. Observed out of use lowboy on front line. PIC stated it breaks frequently so it is out of commission. Repair, replacement, or removal necessary to preclude pest harborage. |