|
21
|
3
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of chicken tinga in the hotbox at the front counter to have portions of it temping between 129-133F. REPEAT.
CDI - Rapidly reheated to 165F+.
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 |
3-501.18 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 beans in the hotbox that was dated marked 4/24/25. PIC and cookline employee stated that it was prepared yesterday and it was a mistake when they put the label on it.
CDI - PIC corrected the date mark.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a plastic bucket of spring mix that was cooling in the front counter lowboy. PIC stated it had just come on the truck this morning and the employees filled the container and immediately placed it in the front counter unit. All cooling must be done in the WIC as the lowboys/RICs are not designed to drool products down. REPEAT.
CDI - PIC placed container of spring mix into the WIC to rapidly cool.
- Observed an insert container of rice cooling at a rate of 0.0 degrees/min in the WIC. Item was observed in a large deep container which does not allow rapid cooling of all parts of the food.
CDI - PIC placed rice onto a sheet pan on a speed rack in the WIC to allow for rapid cooling.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the gasket to the WIC to have a build up of grime. |