|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed small amount of roast beef left on the roast beef hot holding slicer below 135F. Ensure that all foods on HH are maintained at 135F or above. -CDI- PIC voluntarily discarded left over roast beef slice.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed front of house lowboy cooler holding milk and real whipped cream, foods were above 41F. Ambient temperature of the cooler was 50F. Ensure that all TCS foods are maintained at 41F and below. -CDI- PIC discarded TCS foods above 41F.
EHS WILL MAKE A RETURN VISIT TO ENSURE THAT COOLER IS HOLDING AN AMBIENT OF 41F or below.
-3 DAY VERIFICATION VISIT-
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 . |
|
33
|
0
|
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 ham, corned beef, and brisket cooling in the WIC. Observed corned beef and brisket cooling at a rate of 0.133, ham was cooling at a rate of 0. Metal containers of the meats were lidded. EHS and PIC discussed about best cooling methods. -CDI- PIC vented pans, all cooling TCS foods cooled to 41F and below by the end of the inspection.
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
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee clothing drying a wet metal container. Both PIC and EHS observed this activity. PIC spoke with food employee and informed the food employee on allowing metal containers to air dry prior to use and to not cloth dry. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of grease underneath the hood system and on the external surfaces of cooking equipment underneath the hood system. PIC stated facility has been working on cleaning non-food contact surfaces. Ensure non-food contact surfaces are cleaned and maintained as clean. |