|
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 bus tub of cooked noodles in single door upright refrigerator holding between 60-65F. Per employee, noodles were cooked the previous day.
CDI - PIC voluntarily discarded the noodles at time of inspection.
Observed assorted raw meats in hibachi prep refrigerator above 41F. Unit ambient temperature was measured at 45F.
CDI - Items were moved to WIC to rapidly cool. - 3 - REPEAT
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed spray bottle of yellow liquid at dish area and a spray bottle of pink liquid at the sushi area with no labeling.
CDI - PIC was unsure of contents. Bottles were emptied and placed in dish area for cleaning. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooked previous day in bus tub above 41F.
CDI- PIC voluntarily discarded noodles. EHS spoke with PIC about need to cool items in shallow pans prior to placing in covered, deep pans. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair.
Observed hibachi prep refrigerator holding an ambient temperature of 45F.
Discontinue use of unit for TCS foods until unit can maintain 41F or below. Follow-up will be conducted in 10 days to verify repair of unit or continued use for nonTCS foods only. - 1 - REPEAT |