|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in upright cooler measured 48-56F. TCS foods in cold holding shall measure 41F or less. All TCS foods in cooler were discarded by PIC. VR - Verification required within 3 days that cooler is repaired.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Tuna in sandwich cooler missing date label. BBQ pork in upright cooler missing date label. TCS ready-to-eat foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed date label on tuna and discarded pork. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 1 pan of turkey, 2 pans of ham, 1 pan of turkey sausage, and 1 pan of Canadian bacon were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. REPEAT
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
43
|
0
|
In-use utensils: properly stored |
No |
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. Ice scoop handle laying in container of ice at coffee station. // 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ice cream scoops stored in room temperature water. Store in a clean container. 0 pts. |
|
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. Upright cooler is holding at 50F. Repair cooler so it holds TCS foods below 41F. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Employee observed washing utensils with 107F water. Establishment needs to repair/adjust hot water heater so the sink has hotter water. CDI - PIC educated and EHS will return within 10 days to check that the hot water heater is repaired. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 107F during inspection. Provide sufficient hot water so that 110F wash water can be achieved. VR - Verification required within 10 days that hot water is at least 110F. |