|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in downstairs prep unit above 41F (cooked potatoes, peas, croquettes, beet butter, miso butter, cream spinach, carmelized onions, beef tartare, roasted vegetables, egg jam, rice, burrata, shiso sauce, unsalted butter, arugula). Observed ambient temperature of unit at 46F. -PIC voluntarily discarded all foods listed above. PIC called for unit repair. Facility will not cold hold in unit until it is repaired and properly cold holding at or below 41F. -3 day verification visit required-
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
|
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 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 egg salad in prep unit held past its 7-day timeframe (cook date of 2/3). Observed caramelized onions (agro dolce) without a date mark. -CDI- PIC voluntarily discarded both foods.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 sticker residue on dishes/pans stored as clean. Observed dishes not stacked (not touching food-contact surface). Ensure stickers are fully removed from dishes during the wash/rinse/sanitize process. |