|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple squeeze bottles of TCS sauces holding above 41F in various prep units throughout facility during inspection. See temperature chart. Bottles were being stored in hotel pans in top portions of prep unit, and bottles were taller than air curtain in units. CDI - PIC voluntarily discarded. EHS advised PIC to keep bottles in bottom portions of unit moving forward.
0 pts.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed TPHC stickers for various TCS sauces baring a start time of 10:30am, and a discard time of 3:00pm, extending the hold time 30 minutes over the allotted 4 hours. When prompted to correct times by EHS, employee changed start time to 11:00am, keeping discard time at 3:00pm, despite the bottles being out of temperature control earlier than 11:00am. CDI - Time labels were corrected to reflect a start time of 10:30am and a discard time of 2:30pm.
1.5 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed measuring cup being used as a means to dispense sugar being stored in container with the handle in direct contact with the food. Ensure all dispensing utensils are stored in a manner that does not promote contamination of the food.
0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed many hotel pans being stored as clean in dish pit area while wet stacked together. CDI - PIC unstacked all hotel pans to allow them to properly air dry.
Repeat. 1 pt. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee food bin being stirred above customer foods in WIC. Ensure employee food ids not stored above customer foods.
Repeat. 0.5 pts. |