|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in the reach in cooler at 70F. Observed Cobb salad at 47F, temped other TCS products in the unit at 41F, discussion with the PIC and the salads were placed in the unit less than 4 hours ago. Chicken salad was just prepped. CDI - Allowed PIC to rapidly cool the salads and chicken salad to 41F or below. Improvement with cold holding from previous inspection, will keep at half demerits.
For more information please visit: http://meck.co/FoodSafety 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
|
1.50
|
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 feta under the sandwich prep cooler not date marked. Explained to the PIC that when the original package of feta is opened then that date must travel with the product that is placed in the sandwich prep cooler, ensure not to exceed 7 days. CDI - PIC was able to verify the date opened and allowed to date mark properly
Observed Saint Angel triple cream (soft -ripened cheese) exceeding the 7 day date marking. Product has a 21 day shelf life. Verification visit required to ensure compliance. **If requesting to exceed the 7 day date marking requirement a letter from the manufacturer is needed to ensure the cheese has a moisture content of more than 39% but no more than 50%. CDI - Saint Angel was voluntarily discarded.
For more information please visit: http://meck.co/FoodSafety 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 |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P CDI - Since the focaccia breads were placed out during my inspection, allowed to time the breads for 4 hours.
Observed several focaccia breads with various types of cooked veggies (tomatoes, spinach, mushrooms, arugula etc.) and cheeses (feta, Gorgonzola) at room temperature. Discussion with the PIC, which stated that they have documentation stating that time is not needed. PIC unable to provide documentation. Last communication EHS received on 6/10/2022 stating,
“ We went through ambient shelf life with NC Dept of agriculture several years ago and that is how we determined food safety at maximum 3-day shelf life for focaccia bread products. Since this bakery is permitted in conjunction with the deli (which most are not in NC), we will display focaccia with time and date stamp not to exceed four hours at ambient temperatures, or we will move product into refrigerated multi deck case held at 41F or below. Product will be cooled in either blast chiller or walk-in prior to display. Do you want a bacterial growth study and report from accredited lab in order to allow ambient display conforming to challenge study findings? Same focaccia breads are also packaged and given a 3 day shelf life.”
Documentation has not been received. **Provide a Product Assessment (PA) means that based on the food’s pH and aw and whether it was raw or heat-treated or packaged, it has to be considered TCS until inoculation studies or some other acceptable evidence shows that the food is a TCS food or not. The Food Code requires a variance request to the regulatory authority with the evidence that the food does not require time/temperature control for safety.** If a PA cannot be provided then the breads in question will be required be under temperature control or using time as a Public health control (TPHC) until further documentation is provided. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed various chemical spray bottles stored over the 3-compartment sink. Designate an area for chemicals to prevent contamination. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers still left on washed avocados. Remove label during washing fruits and vegetables. |
|
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 cleaning needed for chicken rack in the walk in cooler. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the flooring behind cookline line/fryer equipment in need of cleaning. |