|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked brisket, pork butt and other TCS foods in reheating process more than two hours still not at 165F using AltoSham. Per PIC, unit has been struggling and reheating takes three hours. CDI - Products voluntarily discarded and PIC discussed ways of making sure food reaches 165F in the required two hours. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed housemade ranch dressing and cooked ribs in fliptop cold holding at more than 41F. Foods are held in cold holding at cook line overnight, per PIC. CDI - Products voluntarily discarded and option for long-term compliance discussed today with PIC. THIS IS THE HIGHEST DEDUCTION FOR THIS VIOLATION. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. -3- REPEAT
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed inconsistent date marking system with missing dates on cooked brisket, 8 day date marking on one container of cut salad lettuce, some containers with prep date only and some containers with prep and discard date. VR no later than 09/20/2026 to ensure facility has a after marking system that is consistent.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one package of raw tuna thawing while still in ROP. Make sure to introduce oxygen while thawing fish in ROP. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
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 chipped and pitted cutting tooth of table mounted can opener. Replace with one that is smooth and easily cleanable. -0- |