|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods held in grill drawer temping above 41F. Ambient temp above 41F. PIC voluntarily discarded sliced cheese and cooked mushrooms, removed raw foods to rapidly cool. EHS discussed the following interventions; having unit assessed or serviced, moving TCS foods to bottom drawer, utilizing emergency TPHC, having barrier placed between heat source and drawers. VERIFICATION REQUIRED on or before 9/7 to assess grill drawers. PIC stated HVAC would be onsite 9/8 due to holiday.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 house slaw cooling below the rate of .12F/min. CDI- after discussing cooling methods with EHS, PIC to remove item to sheet pans to be held in coldest part of walk-in.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Gaskets on prep unit and grill drawers need to be replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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.
Fan used in establishment blowing directly over food contact surfaces, prep areas, and exposed foods needs to be cleaned or removed to area that will not potentially contaminate food. *REPEAT* |