|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans and cooked chicken in steamwell holding below 135F during inspection. PIC stated they had been reheated then placed in the steamwell an hour prior. CDI - Employee reheated both items to over 165F before placing back into hot holding.
Repeat. 1.5 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 . |
|
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 sliced cheese and sliced tomatoes in sandwich prep holding above 41F during inspection. Both pans were clearly stacked above the air curtain. PIC stated both items had been placed in the unit shortly before inspection. CDI - PIC removed overstacked foods and placed into WIC to cool down.
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 raw chicken, fish, and shrimp being held on time on fryer cart with no label indicating the time at which they were removed from cold holding. All other items on cart were properly labeled. CDI - PIC was able to verify that all items on cart had been pulled at the same time. PIC placed label on cart to indicate that everything on it is on time and must be discarded after four hours.
1.5 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados in prep unit still baring produce stickers. Ensure all produce is properly washed before being utilized for customer food.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
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 jackets, bags, and drinks being stored on shelves in dry storage in conjunction and on top of customer food. CDI - PIC removed all employee belongings and moved to office.
0 pts. |