|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the kitchen entrance to be obstructed from use by a garbage can.
CDI - PIC unobstructed handwash sink. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of chicken stock to be on the stovetop at a temperature of 112F. PIC stated it was still reheating but it was not observed on a burner that was lit and was not changing in temperature. REPEAT.
CDI - PIC placed container of chicken stock onto the lit burner to rapidly reheat to 165F+.
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 . |
|
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 5 deep bins of prepared mac and cheese mixture to be at temperatures of 48-53F in the WIC. PIC stated that they had been prepared approx. 2 hours earlier with the macaroni noodles that were cooked and cooled down the day prior and then mixed with the unmelted cheeses. PIC stated that during the preparation process staff takes the entire speed rack of macaroni noodles out of the WIC to prepare all 5 bins at once. REPEAT.
CDI - PIC had staff remove all 5 bins of prepared mac and cheese mixture and place onto sheet trays to rapidly cool down. EHS advised the PIC that they must change their procedures for preparing the bins of mac and cheese going forward. Observed at 34-40F after 1 hour.
- Observed cups of ranch dressing and a squirt bottle of ranch dressing to be stored in the cookline opentop refrigerator across from the stovetop at temperatures of 43-45F. The container of ranch cups were overfilled above the refrigeration line, leaving the top layers of cups to be out of temperature control. The squirt bottle was stored inside an insert container leaving the top portion of the bottle to extend past the refrigeration line of the unit. REPEAT.
CDI - PIC voluntarily discarded the ranch cups. Ranch bottle moved to the WIC to rapidly cool.
- Observed an insert container with a bag of spring mix in the opentop refrigerator across from the flattop grill to be at a temperature of 57F. PIC stated he was unsure why the bag was there and for how long. REPEAT.
CDI - PIC voluntarily discarded spring mix.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 multiple metal insert containers of spices and seasonings at the cookline to not be labeled as to their contents. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed propane tanks to be stored in the smokehouse. PIC stated that the tanks are used in the cleaning process of the smokers and are not used for cooking anything. |