|
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 EHS observed cheese fondue and marinara sauce held in hot box below 135F (see temp chart). PIC stated items were re-heated at 12pm. CDI - PIC removed items from hot holding and instructed food employee to reheat items to 165F. (0)
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
|
1.50
|
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) EHS observed items(cut chicken, whipped feta, diced feta, and mozzarella) make units without any date marks present. This included items in reach in compartments as back ups. EHS advised if the intent is to hold items beyond 24 hours, items shall be date marked appropriately. PIC stated items came from WIC and the containers have dates in WIC. PIC depending on how much is left at the end of the day some items are retained, some are discarded. CDI - EHS verified dates in WIC and allowed PIC to date items appropriately. (1.5)
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 EHS observed chicken salad and diced tomatoes cooling in WIC, tightly wrapped and covered with plastic lid. EHS observed one degree change after 35 minutes of cooling for chicken salad and 4 degrees of change for dice tomatoes. EHS determined both rates inadequate for cooling (see temp chart). EHS provided education. CDI - PIC removed plastic covering and lid and stirred product to promote fast cooling. EHS verified adequate cooling rate prior to ending inspection. REPEAT. (1)
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being held in sanitizer at 0ppm. When EHS and PIC went to three compartment sink to verify, PIC observed hot water was on to the sanitizer and stated that is most likely the cause. CDI -PIC instructed food employee to discard all sanitizer and re-fill all in use containers. (0) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers stored as clean stacked on each other still wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. REPEAT. (1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed wooden charcuterie boards stored above three sink in disrepair. EHS observed boards chipping on the edges with the seal worn off from the wood causing an absorbent area on the food surface. EHS advised during last inspection to remove all wooden boards that were chipped or whose seal had worn off. PIC stated facility will address this issue prior to next inspection. REPEAT. (0.5) |