|
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 - REPEAT - Observed various TCS items holding above 41F in prep unit across from grill (see temperature chart). Per PIC, items were placed in unit around 9AM from the WIC. - CDI - PIC voluntarily discarded all cooked TCS items holding in unit due to being out of temperature control for more than 4 hours. PIC moved all raw TCS items holding at 45F or below to WIC to quickly cool. PIC agreed to voluntarily closure due to lack of properly functioning working refrigeration in kitchen (both prep units broken). PIC agreed to contact EHS once prep unit has been repaired. Follow up visit required.
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 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 cooked potatoes and corn beef hash labeled 8/16-8/23 which allows for an 8 day holding period. TCS items can only be held for up to 7 days with the day of preparation/cooking counting as day 1. - CDI - Education provided. PIC corrected date mark labels to 8/16-8/22 and agreed to discard any remaining portions of these products at the end of today.
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 . |
|
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 various working containers of oils and spices lacking labels. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed ice buildup along the walk-in freezer entry with heavy buildup present on the bottom left corner of the door. Repair damage to prevent ice buildup. Also observed broken prep unit in kitchen (next to grill area). PIC stated replacement unit has been ordered and should be delivered by the end of this week. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leak at left faucet of the three compartment sink. Repair leak. |