|
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 several items above 41F today during inspection. Foods included several cheeses in sandwich make top. -CDI- Cheeses cut greater than 3 hours prior were voluntarily discarded cheeses that were prepped this morning were placed in the blast chiller to cool. Deli meats in the low deli drawer -CDI- Meats were all prepared this morning within 3 hours per PIC and moved to blast chiller to cool. And meats in the boars head case. Boars head case was over filled in several portions. -CDI- Boars head meats that were cut greater than 3 hours prior were voluntarily discarded. Meats cut from the morning were moved to be cooled down in blast chiller.
EHS notes that all units were reading proper temperatures. From the cooling that EHS did observe in the blast chiller foods reached 41F or less prior to going into cold holding units, but EHS recommends keeping a closer eye on this part of the process to PIC and Managers. EHS also discussed that moving foods cooled in the blast chiller to the Cold Holding units shall be done in a timely manner to ensure that foods are not coming above 41F prior to going into cold holding units.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed popcorn shrimp on TPHC 4 minutes past the 4 hour TPHC hold. -CDI- Food was voluntarily discarded. All other foods were within proper 4 hour time hold. Ensure that 4 hour time hold is closely monitored. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one of the sliding deli case doors broken. PIC stated that a work order has been placed. Ensure that this equipment is repaired and maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
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 chicken shelves in the WIC for raw meat with a presence of soil and debris buildup. Ensure that non-food contact surface is cleaned and maintained as clean. |