|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of quinoa to be at temperatures of 105-128F in the tabletop steamtable. PIC stated that they do not reheat the item in the steamtable and it is always reheated on the stovetop first before placing into the steamtable. PIC stated they only placed it in the steamtable at 8am. REPEAT.
CDI - PIC placed back onto stovetop and rapidly reheated to 200F+.
- Observed an insert container of tater tots to be at a temperature of 88F and were stored on the prep table adjacent the stovetop. PIC stated that they usually place the tater tots into the steamtable to hold at 135F+ but the entire kitchen staff has changed within the last couple weeks and they are still going through training.
CDI - PIC voluntarily discarded tater tots.
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
|
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 insert containers of sliced cheddar cheese and sweet potatoes to be at temperatures of 48-50F in the opentop refrigerator across from the stovetop. PIC stated that nothing is kept in the unit overnight and all items are transferred into the opentops every morning during prep and that these items may have been out of refrigeration for too long during that process. REPEAT.
CDI - PIC relocated containers to the WIC for rapid cooling and replaced them with backup containers already at 41F in the WIC.
- Observed an insert container of cooked portobello mushrooms to be overfilled in the small opentop across from the flattop grill leaving the top layers to be out of refrigeration and at temperatures of 45F. EHS observed an employee filling the container up as the inspection started and was only out of temperature for approx 30 mins. REPEAT.
CDI - PIC split the portobello mushrooms into 2 insert containers and the out of temperature mushrooms were placed back into the WIC for rapid cooling.
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
|
3
|
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 an insert container of cooked brussel sprouts in the WIC to be dated marked for 7/31, making today day 8. REPEAT.
CDI - PIC voluntarily discarded.
- Observed insert containers of pasta salad and couscous to be in the small opentop refrigerator across from the flattop grill and were not provided with date marks of any kind. Items are from properly date marked bulk batches stating 8/3 and 8/4, respectively, in the WIC and were just missing the labels on the working containers.
CDI - PIC date marked working containers.
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
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths to be stored on the prep counters throughout the kitchen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the gaskets of refrigerated drawers and lowboy coolers throughout the kitchen to be torn/falling off. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no quaternary ammonia test strips on site to test the sanitizer levels in the 3 compartment sink dispenser at the time of the inspection.
CDI - Another manager acquired test strips prior to the end of the inspection. |