|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed cheese wiz in steam well below 135F. PIC stated cheese wiz was originally reheated (1st commercial reheat from bag) this morning. -CDI- PIC reheated cheese wiz to 165F within 2 hours. -REPEAT- If same violation is observed during next inspection, facility may be placed on Risk Control Plan.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS items in top level of under-grill cold drawers above 41F (brisket, capicola, salami, grilled onions, grilled peppers, white american cheese, vegan cheese, mushrooms). PIC stated food items have been in cold drawers overnight and the temperatures were not checked today. -PIC voluntarily discarded the foods listed above. TCS foods in bottom level of cold drawers were at or below 41F (raw chicken, raw beef). PIC contacted manager to get unit repaired. Facility may not cold hold in top level of under-grill drawers until unit is repaired and TCS foods cold hold at or below 41F. -Facility will temporarily hold the foods stored in the cold drawers (brisket, salami, capicola, grilled onions, peppers, mushrooms, american cheese, vegan cheese) in the low reach-in cooler across from the grill. -3 day verification visit required- EHS will follow up. -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
|
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 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 salami in prep top held past its 7-day timeframe (prep date of 11/19). -CDI- PIC voluntarily discarded the salami.
-Observed stuffing in low reach-in-cooler without a date mark. -CDI- PIC verified date by referencing the other stuffing container, because both stuffings were prepared on the same day (11/25).
-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of fries stored directly on the floor in the WIC. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused cooler stored directly outside facility. If not in-use, remove from premises. |