|
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 some brisket, shrimp, and beef holding above 41F. Products are in coolers that have been open a lot for prep. CDI: Products were rapidly cooled to 41F, uncovered in the walk in. REPEAT VIOLATION
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
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 pickled red onions in prep top date marked 7/27 when they were cooked 7/26 per large batch in the walk in. CDI: Product properly datemarked. REPEAT VIOLATION Significant Improvement from previous inspection as nothing was held past 7 days. All other items had the correct dates documented.
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 . |
|
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 dish machine not in operation. CDI: Facility is taking all dishes to the 4th floor dish machine. EHS observed this machine is properly high temp sanitizing. Have dish machine repaired. Observed gasket on the prep unit is split. |