|
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 cooked chicken (overstacked in portioned bags), raw shrimp, and raw ground beef holding above 41F in cooler drawers. Also observed deli turkey and ham overstacked in flip top unit holding above 41F. - CDI - PIC voluntarily discarded chicken, deli turkey, and deli ham holding above 41F as they had been in the units overnight. Do not overstack containers. Bottom cooler drawer was cracked open which EHS believes is why raw meats were holding above 41F. Drawers stayed closed and EHS observed raw items recover before leaving.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 raw ground beef patties stacked on top of each other on a sheet tray covered in Saran wrap in the WIC. Ground beef patties observed to cool at a rate of 0.06F/min which is not quick enough to meet required parameters. However, items still have 2 hours to reach 41F. - CDI - PIC uncovered ground beef patties and moved sheet tray to walk-in freezer to quickly cool. PIC agreed to incorporate placing ground beef patties directly into the WIF after prep moving forward.
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
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed ice buildup in walk-in freezer. Repair condensation leaks to prevent ice buildup. PIC stated work order has been placed for unit. *NOTE: Previous violation corrected. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf - Observed facility’s max/min thermometer for the dish machine to be inoperable, likely due to needing a new battery. Thermometer would turn off during the dish machine cycle and therefore be unable to determine the max temperature reached. Replace battery or obtain new max/min thermometer if unable to repair. - VR - Verification required within 10 days to ensure facility has operable max/min thermometer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee cell phone stored on drying racks for clean dishes. - CDI - PIC removed cell phone from drying racks. |