|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of pasta salad to be at a temperature of 46-47F in the salad station lowboy refrigerator. PIC was unsure why it was out of temperature or for how long. REPEAT.
- Observed an insert container of sliced tomatoes to be at a temperature of 47F in the cookline opentop across from the grill. PIC was unsure why it was out of temperature or for how long. REPEAT.
*Points to remain at half due to improvements from previous inspection*
CDI - PIC voluntarily discarded.
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) - Observed insert containers of pimento cheese, roasted duck, ranch, house made Caesar dressing, mortadella, black beans, and pesto to all be past their required 7 day date marking period in refrigeration throughout the kitchen. REPEAT.
CDI - All past date items voluntarily discarded.
- Observed insert containers of sliced cherry tomatoes in the salad opentop refrigerator to not be dated marked at the time of the inspection. Upon questioning it was discovered that the cherry tomatoes in the opentop were from bulk batch containers located in the lowboy portion of the same unit with appropriate 9/26 date marks. Date marks of working containers must match bulk supplies. REPEAT.
- Observed insert containers of chicken salad and crab rangoon mix in the opentop across from the fryers to not be dated marked at the time of the inspection. Upon questioning it was discovered that they were both from bulk batches in the WIC with appropriate 9/26 date marks. Date marks of working containers must match bulk supplies. REPEAT.
CDI - Working containers had matching bulk supply date marks placed onto them.
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
|
0.50
|
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 - Observed insert containers of pre-portioned bags of sliced chicken breast and sliced ham to be actively cooling in the cookline opentop across from the grill, which is not a unit designed nor approved for rapid cooling. REPEAT.
- Observed an insert container of grilled chicken breast to be actively cooling in the salad lowboy, which is not a unit designed nor approved for rapid cooling. REPEAT.
CDI - Items transferred to sheet pans and placed into the WIC to rapidly cool. Items observed at 40F at the conclusion of the inspection.
- Observed a deep plastic container of chicken salad to be cooling at a rate of 0.0 degrees/min in the WIC. Item was observed densely packed and had a tight fitting plastic lid on top, both of which do not allow for adequate cold air flow around the product to facilitate rapid cooling. REPEAT.
CDI - Chicken salad transferred to 2 shallow metal containers and observed properly cooling at a rate of .26 degrees/min.
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 an large plastic container of raw tuna filets to be fully thawed in the food prep sink while still being in their ROP packaging. Thawing instructions state that the product must be removed from packaging.
CDI - All thawed tuna voluntarily discarded. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the ice scoop to be stored directly on top of the ice machine at the time of the inspection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no irreversible high temperature thermometer on site at the time of the inspection to measure the temperature of the dishwasher. PIC ordered one at the end of the inspection. 10 day VR to observe thermometer acquired. |