|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple large whisks and plastic insert containers to be stored as clean on the dish racks at the dishwashing area with visible dried food debris on their food contact surfaces.
CDI - All contaminated dishes removed from storage and to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 insert containers of sugo to be at temperatures of 115-125F in the small hot holding cabinet at the expo line. PIC stated that they had been in the hot holding unit for approx. 1-1.5 hours. Unit was observed to be set at a temperature of 110F.
CDI - PIC rapidly reheated to 165F+ on the stovetop and adjusted hot holding cabinet temperature.
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
|
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 2 insert containers of raw breaded chicken breast to be at temperatures of 42-45F in the refrigerated drawers across from the pasta cooking station.
CDI - PIC relocated the raw chicken breast to the blast chiller to rapidly cool.
- Observed an insert containers of cut salami and fontina cheese to be at a temperature of 51F in the sandwich station opentop refrigerator. PIC was unsure how long it had been out of temperature but believes it was due to it being one of the containers on the cookline to not have a lid at the time of the inspection.
CDI - PIC voluntarily discarded.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of cooked chicken in the refrigerated drawers across from the fryers to not be provided with a date mark at the time of the inspection. Cookline employee stated that the container was from the day prior.
- Observed an insert container containing piping bags of whipped ricotta that were not provided with a date mark at the time of the inspection. PIC stated that they make the ricotta house made and that one of the bags in the container was from yesterday and one was from today.
CDI - PIC date marked items.
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 |
Yes |
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. - Observed a large metal scoop to be stored in the bulk storage container of white sugar and to be stored with its handle in direct contact with the sugar inside.
CDI - PIC removed scoop so that the handle is not in contact with the food.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a scoop for the bolognese meat to be stored with its handle in direct contact with the food inside in the cookline opentop across from the pasta cooker.
CDI - PIC removed scoop so that the handle is not in contact with the food. |