|
21
|
1.50
|
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 metal container of sausage gravy on HH in the steam well at 118F. PIC lifted pan, steam well had no water present in the pan. Ensure that HH equipment is maintained ensure that all HH foods are maintained at 135F or above. -CDI- PIC voluntarily discarded out of temperature HH Gravy.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 a container of mushrooms improperly date marked for 3/29. Container was completely full PIC assured that container of mushrooms was filled today, and updated date sticker to reflect proper date marking. Ensure proper labeling for all TCS foods. -CDI- PIC adjusted label to reflect proper date marking.
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 . |
|
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 the Eggs on TPHC with yesterdays labeling present on the Egg TPHC white board. Ensure that TPHC is maintained and updated to reflect proper TPHC start and discard time per Waffle House SOPs.
-CDI- PIC updated TPHC board to reflect proper discard time. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed 2 forks with the handles resting in a container of raw chicken. Ensure that in use utensils have handles stored above food. |
|
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 RIC adjacent to the office with a leak/drip, bottom of the RIC had the presence of puddled water. Ensure that equipment is maintained in good repair and that the cooler is no longer leaking. |
|
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 the presence of soil and residue present below prep surfaces, on shelving, and on the handles of holding equipment. Ensure that non-food contact surfaces are continued to be worked on and cleaned and the facilities non-food contact surfaces are maintained as clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 2 dumpsters in the dumpster area with the lids/doors open. Ensure that dumpster doors and lids remain closed when not in use. |