|
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
Observed multiple TCS food items (raw chicken, mahi mahi, sweet potato purée, pico, mahi, beef tacos, chicken eggroll (x2), cooked shrimp) held above 41F inside two prep units.
CDI - All items were voluntarily discarded.
Maintenance was on-site to repair units before the end of the inspection.
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 |
3-501.18 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 aji sauce date marked (7/18) (cooked/blended peppers).
CDI - PIC stated that the sauce was made the previous day and the incorrect date marking was added. Facility allowed to place proper date mark.
Facility has been out of compliance for 4 consecutive inspections, EHS will follow-up if issue is not resolved facility could be placed on a risk control plan or permit action could be taken.
Observed 2 containers of ground beef tacos date marked (7/29) and PIC stated that the items are held for 7 days. The ground beef in the tacos was prepared on (7/25).
CDI - EHS explained to the PIC that the earliest prepped/RTE food in the dish is the date mark that should be placed on the dish. Date mark corrected to 7/25 and will discarded on 7/31.
Observed container of bologna prepared on 7/25 with a discard date of 8/1.
CDI - Date was corrected to 7/31.
Observed diced potato medley with no date mark.
CDI - Properly date marked.
Observed container of cooked wings (7/20) held longer than 7 days.
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 Jambalaya cooling in ice bath, no active stirring, at a rate of 0.13F/min.
CDI - PIC actively stirred containers of Jambalaya.
Observed covered container of beef tacos cooling at a rate of 0.07F/min inside the WIC.
CDI - Removed from covered pan and placed on sheet tray to rapidly cool.
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 . |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles in direct contact with raw chicken inside the fry prep unit and RTE ground chicken inside the WIC. Scoops removed. Repeat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of wet pans/containers. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed missing drain plug. |