|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Hot Dogs, Pulled Pork, Raw Pork Chops and Raw Chicken Breast above 41F in CH Grill Drawers. *CDI - PIC voluntarily discarded all items.
EHS will follow up with establishment on CH Grill Drawers to ensure they are working and able to maintain proper cold holding temperatures. EHS will also implement a Risk Control Plan to ensure future compliance with cold holding temperatures.
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 |
3-501.17 (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). *Observed - Shredded Cheese, Coleslaw and Potato Salad portioned into new containers from WIC without date marking to track in Flip Top Unit. *Observed coleslaw date marked 1/7/25 in WIC made yesterday. *CDI - PIC date marked items in Flip Top to match bulk product in WIC and PIC corrected date marking on Coleslaw in WIC.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle of degreaser and a spray bottle of sanitizer without labels to properly identify contents within. *CDI - PIC labeled items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 - Sliced Tomatoes, Diced Tomatoes, Shredded lettuce and boiled eggs in Flip Top Unit prepped this morning above 41F cooling from ambient prep with little to no change in temperature after 60minutes. *CDI - PIC moved items into WIC to be rapidly cooled.
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 . |
|
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 - Raw Fish thawed still maintained in its original reduced oxygen packaged environment. *CDI - PIC had employee remove fish from ROP environment. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - 3 metal containers with the outer sides of the containers stored clean with duct tape and painters tape. *CDI - PIC removed tape and placed them into 3 compartment sink to be washed rinsed and sanitized. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - 3 compartment sink start at 132F and rapidly drop to a steady and 82F. PIC turned up the dial on the water heater to increase hot water output EHS observed longer improvement of Hot Water before slowly dropping to 100F. PIC contacted plumbing company to investigate and repair hot water issue. *CDI - Repairman arrived onsite during EHS inspection report type up. EHS observed handsink holding a constant 105F and 3 compartment sink reach 140F and fluctuate between 120F-140F. |