|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed burrata, sausage, bacon, and chicken holding above 41F in the prep top coolers. All other TCS foods in the cooler were properly cold holding at or below 41F. Ambient temperature of coolers was below 41F. EHS observed burrata double-stacked in pan, without flip top lid. PIC stated burrata, sausage, chicken, and bacon was checked at 11am and they were all reading at 41F. -CDI- PIC moved all items listed to WIC for rapid cooling. By end of inspection, EHS observed all foods reach 41F. EHS recommends keeping lids closed as much as possible and not double-stacking pans.
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
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed mozzarella sticks and chicken nuggets without date marks. -CDI- PIC verified both items were prepped yesterday and properly added date marks.
-Observed miso paste (8/25), chicken nuggets (8/23), and garlic confit (8/25) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items listed.
-REPEAT-
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed four wiping cloths stored in less than required concentration of quat sanitizer solution (50 ppm quat). -CDI- PIC remade sanitizer to proper concentration (200 ppm).
-REPEAT- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
-Observed flip top lid on salad prep unit and left-side pizza prep unit not properly closing/remaining open. Repair flip top lids.
-Observed rusted shelving on racks storing clean dishes. Cover or replace rusted shelving.
REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household crockpot storing marinara sauce. Use commercial appliances. |