|
21
|
1.50
|
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 rotisserie chicken held in hot box under 135F(see temp chart). PIC stated unit was not set to the correct temperature. CDI - PIC voluntarily discarded chicken and adjusted thermostat on hot holding unit. (1.5)
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed diced tomatoes, tabouleh, chicken schnitzel, and granch sauce held over 41F. PIC stated these items were either pulled out of refrigeration during service or placed into units without properly cooling items prior to placing into unit. CDI - PIC voluntarily discarded items. (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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed TPHC procedures not being properly documented during process. EHS observed no time stamps available for hot items held on time. PIC stated a timer is used for these items, EHS observed timer not in use and no time stamp available. EHS observed time stamp next to cold line. Food employee stated that this stamp was for the cold side of the make line. Later in the inspection another food employee was removing sticker and stated it was used for the Parmesan held on line along with the grater. PIC stated that time stamps shall be placed in each area that food is being held on a time hold and should food employees should be able to clearly state which stickers are for which items. CDI - PIC flipped cold side and generated new sticker. Hot items held on time were above 135F and timer was plugged in and started. PIC stated moving forward, facility will designate zones held on time so that time stamps can be placed and designated for each zone so that it is clear and understandable. (1.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
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 pans stored as clean being wet nested in dish area. EHS provided education. REPEAT. (0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed two rubber spatulas with burnt/melted handles and flat part ofspatula beginning to break. EHS advised to replace spatulas once handles melt, burnt, or when cracks are present on flat part of spatula due to food contact surface no longer being smooth and free of cracks. CDI - PIC voluntarily discarded spatulas. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed a few ceiling tiles in back kitchen area soiled with water damage. EHS advised replacing ceiling tiles at earliest convenience. (0) |