|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed dried dough residue on food contact surface of thin probe thermometer. CDI - EHS cleaned and sanitized thermometer during calibrations. |
|
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 five (5) sealed blocks of mozzarella sitting at clean prep sink shelving at ambient temperature. Observed one (1) pan of diced potatoes (thawed and diced frozen French fries) at Corndog prep area at ambient temperature. PIC stated that cheese was to be cut into Corndog portions and potatoes were placed at prep area approximately 30 minutes prior to EHS arrival and were held at prep station indefinitely. CDI - PIC rotated potatoes to standing RIC for corrective cooling. Mozzarella blocks began processing prior to end of inspection.
TCS food that is received frozen (I.E. diced French fries) is to be kept in cold holding after production. If frozen TCS food is thawing for immediate cooking or reheating (slacking), it many be left at ambient temperature so long as it does not exceed 41F. Frozen food that is not being cooked shall be thawed under running water or under refrigeration.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) previously opened container of non food contact surface wipes stored above dry foods at storage area. CDI - PIC rotated wipes to lower storage. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 two (2) pitchers (water and oil) at baking station with no labeling. CDI - EHS discussed labeling with PIC and affixed station labels to storage points at counter. |