|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of sliced pepperoni, salami and cappacuola being stored in prep flip top cooler and a container of roasted red peppers, a container of tomato mozzarella salad, sliced provolone and sliced Swiss cheese being held in display case and a jar of roasted tomatoes being held on prep counter all above 41F. See temp chart. CDI: Employee voluntarily discarded all items in display case and deli meats in prep flip top cooler were moved to WIC to rapidly cool. Roasted tomatoes on prep counter were placed on emergency TPHC. REPEAT |
|
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 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 . Observed a chub of turkey date marked 10/29 and a chub of roast beef date marked for 10/31. CDI: Employee discarded items. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing consumer advisory for lox being served raw on big board menu behind service counter. VERIFICATION REQUIRED within 10 days to ensure consumer advisory is added to posted menu behind service counter. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a bucket of properly concentrated sanitizer being stored on floor behind register. CDI: PIC placed sanitizer bucket on bottom shelf of storage shelf. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution temperature of 91F while in use to wash equipment and utensils. CDI: Employee filled wash basin with hot water to raise the wash solution temperature to 113F. |