|
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 sliced deli meat stacked too high in prep top holding above 41F. Observed house made condiment oil (cooked garlic and oil, charred shallot and oil) sitting out at room temperatures. CDI Sliced deli meat was placed in two separate containers and placed in WIC to cool quickly. Oils were voluntarily discarded. Oils with raw or cooked garlic, or any cooked product, must be held on temperature (41F and below, or 135F and above) and held for no more than 7 days. 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 |
No |
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 cream opened yesterday and quinoa made Sunday with no date mark. CDI Cream was date marked and Quinoa was 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 several items throughout facility held in use past 7 days and one item that then had the date changed on it. (Garlic oil 2/2, charred scallion oil 1/13, quinoa 2/1, duck 2/4, roasted red peppers 2/5, salsa 2/5 which was then changed to 2/8). All items voluntarily discarded. VR required.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed flat top grill being used without hood system. Previous inspection stated it was for toasting bread. Observed unit partially under shelving that was hot to touch, beginning to warp, and had heavy grease on the underside of the flat top where some oil emitting substance is being used on flat top to produce oil laden barriers. Flat top should be used under approved hood system. Repeat. No point escalation
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand sinks with peeling or missing sealant. Reseal. Either affix to wall so no more than 1 mill of space between wall and sink or ensure sealant is in good repair. |