|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up reach in cooler fluctuate between 42F and 51F ambient during inspection with all TCS foods inside above 41F, see temperature chart. PIC voluntarily discarded TCS foods that had been over 41F more than 4 hours, all TCS foods had been in stand up cooler since 7am, according to PIC. PIC stated that technician has looked at stand up cooler twice and has said nothing is wrong. EHS explained in depth that TCS foods can be held on 4 hour TPHC or stand up reach in cannot be used at all until repaired. Stand up reach in cooler must be able to maintain 41F and below. EHS will follow up within 3 days. 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 incorrect date label on shredded lettuce, label stated it was prepared 9/2 but it was prepared 9/3 according to PIC. CDI-PIC voluntarily discarded due to not being able to properly verify day of prep.
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 in use wiping cloth stored in bucket of sanitizer at 10ppm. CDI-PIC added more bleach and concentration was 100ppm. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cut grocery bags with ink used to wrap empanadas. CDI-PIC voluntarily discarded empanadas. |