|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed risotto, cooked lobster, cut tomatoes, cooked sweet potatoes, and various other TCS foods throughout facility not maintaining 41F or below during inspection. Left side of prep unit was maintaining a temperature of 45F during inspection. Repair needed. Facility will keep all items on ice and will not store food overnight in it until unit can be fixed. PIC discarded all out of temperature foods. 72 hour VR required.
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 is not been labeled, or if the label is incorrect. -P Observed cooked lobster and seafood chowder in prep unit not baring label indicating its date of preparation. Observed small container of cooked potatoes in lowboy not baring label indicating date of preparation. CDI - PIC was able to verify preparation date of seafood chowder and labeled. Potatoes and lobster were discarded.
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 rice balls being cooled in under grill drawers during inspection. PIC stated they began the cooling process around 4:00pm. CDI - PIC moved rice balls to freezer to cool rapidly. EHS reminded PIC that all cooling must take place either in the blast chiller or RIF for the best chances of achieving compliant cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |