|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Heat treated tomatoes and canned peppers held on line below 135F. PIC stated that they intended to hold them out at room temperature, suggested going forward to put items on TPHC. CDI PIC voluntarily discarded. Observed rice held in hot holding unit holding below 135F. CDI PIC voluntarily discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in prep line prep units holding above 41F. Observed bags of ice placed on items. PIC stated issues with units. PIC stated that nothing was kept in units over night and placed them in units in morning. Items had been in unit for 3 hours. PIC moved all TCS items to WIC to rapidly cool. Emergency TPHC was written up and deployed for rest of day. PIC stated repairman would arrive after 5 pm. Units will have to be working and holding TCS items 41F and below by tomorrow or facility will not be able to open and operate. VR required.
Observed holding oil with cooked onions and garlic being held at room temperature. CDI PIC voluntarily discarded and will use TPHC going forward
Observed butter wheel using unsalted butter being held at room temperature. CDI PIC voluntarily discarded and going forward will utilize TPHC or switch to margarine or commercially salted butter.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 multiple TCS items requiring date marking past the 7 day expiration date. (Quinoa 6/30, cooked squash 7/2, cooked scallops 7/2, tomato sauce 6/29, ragu sauce 7/3). Additionally multiple items were mis dated. CDI All expired items were voluntarily discarded. All misdated items were give correct date. Repeat
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 .
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 cut lettuce, cooked corn, turkey, with no date mark, prepared day before. CDI PIC date marked items.
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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish in unopened packaging being thawed in WIC. CDI PIC removed items from ROP. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 multiple bottles of oil and wine/vinegar with no label. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed all prep units across from flat top grills not holding any item 41F and below. Temperature lights were flashing. PIC called repairman to repair immediately. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf observed facility has no Independent thermometer to read max temp of hot water sanitizing machine VR required |