|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of corn and bolognese sauce in the opentop across from the fryers to be at temperatures of 46-49F. PIC stated that the opentop portion of the unit has been giving them trouble and they have had people out to repair it multiple times a week the last few weeks. They are still trying to diagnose the problem and have been using ice in the opentop portion to help maintain temperature. All other TCS items in the opentop were observed at 41F or below but the 2 items stated above were observed overfilled in containers where the middle and top portions were above the 41F mark. PIC stated they move the items into the unit at 10:30am every morning.
- Observed an insert container of raw haddock in the cookline refrigerated drawers at a temperature of 43-44F. All other items in the refrigerated drawers were observed in temperature.
CDI - Corn and bolognese split into 2 containers each and moved to the blast chiller to rapidly cool. Raw haddock moved to WIC to rapidly cool.
- Observed deviled eggs, cheddar cheese, sausage, pizza sauce, salmon dip, pimento cheese, and ranch dressing in the pizza opentop to all be at temperatures of 46-51F. PIC stated this unit has given them problems in the past but has not recently. Ambient of the base of the unit was recorded at 35F. PIC stated that the staff must have taken too long to stock it up in the morning, allowing for the items to rise in temperature.
CDI - Items in unit placed on temporary TPHC to be discarded at 2:30pm. PIC to monitor the situation to ensure the opentop portion of the unit is maintaining temperature.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a container of grilled eggplant in the cookline refrigerated drawers that was not provided with a date mark. Upon questioning it was discovered that it was grilled the day prior.
CDI - PIC date marked item.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed an insert container of pico to be prepared and then immediately placed into the cookline opentop to cool. These units are not designed nor approved for rapid cooling and all cooling must be done in the WIC/blast chiller.
- Observed a large insert container of blanched broccolini that was cooling in the cookline refrigerated drawers, which are not designed nor approved for rapid cooling.
CDI - Pico and broccolini moved to blast chiller to rapidly cool.
- Observed multiple containers of chopped lettuce in the WIC that were cooling at rates of .02 degrees/min. Containers of lettuce were observed with tight fitting lids, stacked on top of one another, and in deep containers, all of which do not allow for adequate air flow around the product or rapid cooling. REPEAT.
CDI - Lettuce was removed and placed onto sheet pans and put on a separate rolling rack before being placed back into the WIC to rapidly cool. Observed cooling at a rate of .56 degrees/min after correction with one tray already below 41F.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flying insects throughout the back kitchen and front of house areas in the restaurant. PIC stated they had just had the restaurant treated the night before and that they are coming out due to that. REPEAT. |
|
42
|
1
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of avocados in use at the cookline opentops with the stickers still on the exteriors. Stickers shall be removed prior/during the washing process. REPEAT.
CDI - PIC removed containers from cookline and employee went to rewash them and remove the stickers. |