|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in grill station and cold drawers above 41F. Observed raw shelled eggs sitting on counter at 73F. Observed fresh garlic in oil sitting on counter at pizza side at 62F. Refer to temperature chart. Observed ambient air of cold drawers at 44F. -CDI- PIC voluntarily discarded items. **REPEAT** **3 DAY VERIFICATION REQUIRED** **PIC TO USE TPHC UNTIL REPAIRS HAVE BEEN MADE ** -1.5-
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
|
1.50
|
Proper date marking & disposition |
Yes |
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-/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 some items improperly date marked; cut lettuce 9/20-9/27 (discard should be 9/26), beet hummus, regular hummus, beets and burrata 9/23-9/30 (discard should be 9/29), deviled eggs 9/22-9/29 (discard should be 9/28). Observed short ribs in cold drawer with no date mark. Observed mozzarella cheese in pizza prep unit #2 with no date mark. -CDI- PIC properly date marked items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5-
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw meet thawing under running water with a temperature of 78F. -CDI- EHS educated PIC on proper thawing methods and PIC placed items in WIC. -0- |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some spices on pizza side on counters missing labels. Observed 2 large storage containers on main kitchen side with no labels. Observed some spices in dry storage with no labels. -CDI- PIC discarded unknown items and properly labeled other items. **REPEAT** -1 |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- **POINTS NOT ESCALATED DUETO IMPROVEMENT** |