|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in prep top cooler with beans, chickpeas, edamame, etc above 41F. Unit was stuck in defrost mode. Food was rapidly cooled as the last temp check less than 2 hours prior showed that items were 41F or below. Facility has implemented routine temperature monitoring and tracking of items since last inspection. Service call was placed immediately during inspection. No risk control plan/permit action required today and points reduced due to procedural changes.
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
|
3
|
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 TCS items throughout facility with illegible date marks. Observed staff are not date marking pans in prep tops with items that are held more than 24hrs so that the date may be referenced throughout the day. Date is placed on plastic wrap when product is saved at the end of the night. However, there is no way to confirm the original date of the product. CDI: Products correctly date marked today. Follow up compliance visit to be made regarding date marking system in prep tops. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in water at the bread cutting station. CDI: Water removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and containers stored as clean. CDI: Containers spread apart for air drying. REPEAT VIOLATION |
|
55
|
0
|
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 missing corner guard at mop sink. |