|
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 shredded cheese stored in container on counter for consumer self service temping above 41F. PIC stated item had been out since the start of breakfast at 6am. CDI- PIC voluntarily discarded item. *REPEAT* EHS will not escalate points due to difference in severity since last inspection. Points will be escalated on next inspection if item is found to be OUT.
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 |
3-501.18 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. Observed opened packaging of Canadian bacon being held in 2D standing RIC without a date. CDI- EHS discussed date marking procedures to be followed when items are held for more than a day or 24hrs. PIC applied correct date on item, 5/20 the date of original opening.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical on counter next to RIC, adjacent to kitchen entrance. CDI- PIC had chemical labeled. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed sausage patties being thawed on counter of 3-comp. CDI- EHS discussed approved thawing methods, PIC removed item to continue thawing in 2D standing RIC. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed spatula used to move TCS foods that have been reheated with chips and sharp internal angles stored above 3-comp sink. CDI- PIC removed item from area to be evaluated for repair or removal.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crockpot being used to hot hold sausage gravy. EHS discussed household versus commercial use equipment with PIC. *REPEAT*
4-502.11(A) Maintain utensils in good repair. Observed whisk in disrepair. |