|
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 a container of red curry and a container of green curry hot holding below 135F (see temp chart) on the stove. PIC stated that they had been placed on the stove to hot hold less than two hours prior.
CDI: PIC had food employee reheat both food items to above 165F.
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
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items cold holding above 41F inside one of the standing reach-in coolers near the make line. EHS observed ambient air temp of the unit was temping 49F after no activity.
PIC contacted owner to reach out to repairman to check on the unit; repairman Brian showed up on-site while EHS was still at the facility.
TCS food items that were temping at or below 41F were moved into the other cold holding units, and TCS food items that were not prepared today and temping above 41F were voluntarily discarded. Repairman Brian stated that he found the coil of the evaporator is frozen, so he needs to let it completely defrost and will return in a couple hours to check on it. EHS provided repairman with business card as well for any updates on the unit.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Facility not to use the unit until repairs have been complete.
Observed small sauce ramekins of house-made spring roll sauce (made w/TCS ingredients) held at room temp at the expo table. PIC stated this is not a food item listed on their TPHC approval form and EHS confirmed this was correct.
CDI: PIC had food employee time-stamp the spring roll sauce with start and end times and stated they will add it to their TPHC approval form.
REPEAT VIOLATION.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several in-use wiping cloths stored directly on the cutting boards along the make line and on non-food contact surfaces of the equipment at the make line.
Keep all in-use wiping cloths stored inside properly concentrated sanitizer buckets. |
|
45
|
0.50
|
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 multiple stacks of single-serve containers and styrofoam boxes stored right-side up, out of their original protective packaging, above make tables at the make line.
CDI: PIC inverted all stacks of single-serve articles to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the right side door handle of the standing reach-in cooler at the make line damaged and duct-taped over.
Repair door handle. |
|
49
|
0
|
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 dust buildup on shelves above the make tables where multi-use plates and bowls are served. Observed soiled gaskets in cold holding units throughout the facility.
Increase cleaning frequency. |