|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Found bagged sliced deli meats in reach in above 41.0 F. Deli meats are are a concern for Listeria growth. Ensure sliced meats are maintained at 41.0 F or below. Monitor daily and discard as appropriate. CDI- deli meats voluntarily discarded.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). System in place is currently non-compliant. Date marking for some items that contain cooked and cooled ingredients do not reflect the date of earliest ingredient prep. Chicken soup has a date of 8/12 but chicken was cooked and cooled on 8/11. Pasta salads have date of 8/12 but pasta was cooked and/ cooled on 8/11. Food must be dated for Tuesday marked when the earliest ingredient is cooked. For Brooklyn Pickle this would apply to chicken salad, potato salad, soups, etc. Not a repeat violation today but further violations will result in point deductions. CDI- extensive discussion with staff on compliant date marking systems.
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) : Found pan of sliced bologna with two dates, one date indicating prep of 8/3. CDI- discard.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Facility has test strips for sanitizer but there is no ppm indicator available. Unable to evaluate if sanitizer is correct ppm. Return visit within 10 days, or text photo of ppm indicator color reference to 704-621-0336. |