|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella, cooked chicken and feta at the sub flip top, shredded mozzarella at the pizza prep unit holding above 41F. See temperature chart. CDI- PIc voluntarily discarded the items.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shredded lettuce and two containers of mozzarella without date marks. CDI- PIC stated that items were prepared yesterday during their shirt and labeled the products accordingly.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 sliced ham with a date of 8, which PIC previous stated means the day of the month the item was prepared, in the pizza prep unit. CDI- PIC voluntarily discarded the item.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of bleach and degreaser without labels during the inspection. CDI- PIC labeled the spray bottles.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bleach spray bottles with over 200ppm of chlorine. CDI- PIC remade the sanitizer solution at 100ppm. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 two containers of mozzarella cheese in the three door reach in cooler that had no change in temperature from 11:30AM to 1:00PM. Cheese was in deep container and covered. CDI- Items were moved to the walk-in cooler to rapidly cool. EHS verified that items cooled to 42F and 43F once split into smaller container and placed in WIC. EHS advised PIC that they still have about 1.5 hours left for the cooling process so check items frequently to ensure they reach 41F or below.
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 . |
|
39
|
0
|
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 multiple cans with severe dents along the seams where stored on the rack with non-dented cans with no clear marking of segregation. CDI- PIC moved cans to a shelve and labeled them as dented and not for use. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
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 food debris on non-food contact portion of meet slicer, on the back side of the piece that holds the blade on . Increased cleaning frequency is recommended. CDI- PIC took item to 3-compartment sink to be washed, rinsed, and sanitized. |