|
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 sliced tomatoes in make unit above 41F. Observed sliced American cheese, mashed potatoes and shredded lettuce in reach in cooler above 41F. Observed raw chicken and raw salmon in lowboy grill cooler above 41F (see temp chart). CDI - Items were voluntarily discarded by PIC. REPEAT. (3) ****EHS will implement risk control plan until improvement is observed. Facility has been out of compliance for cold holding since 05/03/23****
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three containers of cut lettuce and a container of ribs without date marks. CDI - PIC made labels for items. Ribs were pulled from container in WIC that is date marked and lettuce was prepped today for salad bar. (0)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed salad bar held on TPHC. TPHC log used to document time/temperature food was placed on TPHC has not been filled out for today. CDI - PIC voluntarily discarded items on salad bar and placed fresh product on time with correct time stamp. (1.5) |
|
49
|
1
|
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 grease build up on hood system and food debris present in gaskets of low boy reach in units under make table. REPEAT. (1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in front of WIF door broken and in need repair. REPEAT. (1) |