|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot holding holding below 135F. CDI PIC voluntarily discarded. Talked about using TPHC during rushes and cook to order during other times. PIC will have equipment looked at.
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 a few items holding above 41F. Great improvement from last inspection. Milk was holding over 41F because RIC had popped circuit breaker. During morning checks, PIC caught issue, and discarded all TCS items that had been in RIC. RIC is holding below 41F but new TCS items were placed in RIC before proper ambient was reached. Items were placed in RIC around 7:30 so they were moved to working RIC to re cool quickly. Buffalo hot dip (has unsalted butter) had just been delivered that morning. Temp was not taken, but other items received were holding 41F. Likely temp rose during transport. Item received at 7:30, PIC facilitated dip to be transferred into smaller containers with no lid for rapid re cool. Repeat but taking 1/2 points for overall improvement and adherence to PIC duties. 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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 soy patties with no date. CDI PIC voluntarily discarded.
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 soy patties with no date and unknown date of prep, and noodles with date mark of 3/5. CDI PIC believes noodles meant to be marked 3/15 but out of caution discarded. CDI Both items were voluntarily discarded. 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times on TPHC items. CDI PIC was in the middle of training and trainee is still working on understanding responsibilities for shift. Items were date marked and education provided by EHS. |
|
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 build up and debris on top of dish machine and shelf with toaster. Clean with more frequency. |