|
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 all TCS items in top portion of make unit above 41F (see temp chart). EHS observed gaps where containers were not present in top of make unit allowing cold air to pass when opened. PIC stated facility just had a rush of sandwich orders and top had been left open during that time. PIC stated all items in make unit remain in unit over night. EHS observed ambient temperature of unit at 38F. EHS observed a few items in reach in above 41F in make unit. PIC stated no temperatures had been taken this morning. EHS provided education during inspection emphasizing the importance of daily temperature checks. EHS advised temperatures will be assessed again during the inspection to ensure unit is working properly and TCS items can cool down efficiently in unit after service. PIC placed containers in all open gaps in top of make unit. CDI - EHS observed temperatures of items below 41F within 20 minutes. PIC stated rise in temperature was likely due to the gaps in table and flip top being open during service. PIC stated temperatures will be checked daily moving forward (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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 no date marking present on numerous items in kitchen. Items included cooked eggs patties, pre-cooked sausage patties, hash brown squares, and whole milk. PIC stated some items, such as the whole milk, was opened today. However, the sausage, eggs, and hash brown squares were prepared yesterday. PIC stated hash brown squares are waiting to be picked up for south end location. PIC on duty stated they were the ones who prepared items yesterday morning. EHS observed eggs mix in reach in cooler dated for greater than 7 days; item had not exceeded seven days. EHS provided education and PIC adjusted date marking. CDI - PIC was allowed to date mark all items. EHS advised PIC that next inspection items without proper dates will be voluntarily discarded. REPEAT. (3)
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed PIC preparing sandwiches without proper hair restraint. (0) |
|
49
|
0
|
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. EHS observed interior of reach in unit under coffee bar and two door reach in located in back kitchen soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid contamination. (0) |