|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four portions of TCS food (Katsu sauce in prep top, Sliced cheddar cheese, pork, and chicken in standing RIC) not holding at proper temperatures. CDI - Katsu sauce bottle was set for disposal at 8:30 p.m. (4 hours after arrival). Out of temperature portion of sliced cheddar was disposed of. Chicken and pork were observed cooling at effective rates. EHS provided new TPHC chart to be used at operator’s discretion; TCS sauce bottles can be set for TPHC if cold holding is not viable.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed recently prepared backup of cabbage in prep unit not date marked while cooling. CDI - EHS affixed date label to container. Label all TCS, non date mark exempt foods that are to be held for more than 24 hours.
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 two (2) pans of TCS, non date mark exempt foods with improper/past expired date marks (unmarked mozzarella cheese and arugula marked as ‘4/24 cabbage’ in RIC. CDI - PIC voluntarily disposed of improperly marked food.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) cans of butane torch fuel stored above dry spices at rack next to handsink. CDI - PIC rotated butane fuel to lower storage. Store fuel so as to prevent potential contamination. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) bin of panko crumbs with plastic container stored within as a dispensing utensil. Store bins and containers outside of food surface; store only utensils with handles in food containers. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (Fry boxes) stored with exposed food contact surfaces. CDI - Boxes were inverted to prevent potential contamination. |