|
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 various TCS foods all throughout kitchen holding above 41F during inspection. See temperature chart. All ambient unit temperatures compliant with the exception of the under flattop unit. Maintenance contacted for assessment and repair of unit. PIC stated grill prep is in the process of being repaired. Unit is not stocked until service. Buttermilk observed stored in unit was done so in error and was discarded during inspection. PIC stated all foods placed in unit are held in ice baths that are changed multiple times per shift. Temperatures are checked multiple times per day. All foods held in unit for service are removed at the end of the night, and unit is unplugged. REHS observed ambient in unit 41F during inspection. WIC ambient observed maintaining 40F while door is closed, but quickly jumps up to and maintains 43F if door is cracked. REHS recommended installing plastic curtains to help maintain ambient and food temperatures. All out of temperature foods suspected to have been out of temperature for longer than 4 hours voluntarily discarded. Raw meats in under flattop unit moved to WIC.
72 hour VR required.
Repeat. 3 pts.
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 . |
|
33
|
0
|
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 various items cooling while in deep, covered plastic containers.
CDI - All items uncovered during inspection. REHS provided cooling posters.
0 pts.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various storage bins not labeled to identify their contents. Ensure all working containers are properly labeled to identify their contents.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed various heavily dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC removed.
1 pt. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed multiple dry ingredient scoops being stored with their handles in direct contact with food during inspection. Ensure all dispensing utensils are stored in a manner that does not promote contamination of customer foods.
0 pts. |