|
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 paneer, spinach and other TCS foods cold holding in flip top and reach in below cold holding above 41F. EHS waited an additional 15 minutes, took another temperature and temperature was rising. CDI - PIC moved food to walk in cooler and requested maintenance from technician. REPEAT -3-
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. PIC stated that the yogurt was bought, not made at facility. PIC could not provide the receipt for the container of yogurt. CDI- yogurt was discarded. -1- |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. No documentation was provided to show if yogurt was purchased from another facility. CDI- container of yogurt was discarded and EHS gave PIC process for making yogurt including web links for application. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of tomato sauce, chana masala and samosa filling cooling at room temperature at 88-110F. CDI - PIC educated staff about active cooling and EHS helped PIC determine proper cooling methods. -.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on drying shelf. CDI - EHS demonstrated pyramid stacking. REPEAT -.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed damaged wooden paddle used for stirring sauce. Replace with a paddle that is smooth and easily cleanable. -0-
4-501.11 Maintain equipment in good repair. Observed sheet metal that is separating on the outside of hood system and along edge of prep sink area near back door. Seal. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed 1 foot candle of light inside shipping container used for dry storage. Provide more lighting in this area. -0- |