3-501.16 (A)(2) and (B); Priority; A container of pepper jack cheese and some containers of prepared oatmeal were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - Foods were moved to refrigerator to cool.
1.5
23.
3-501.17; Priority; The current date marking system does not include prep date as day 1, therefore the prepared foods are being marked over 7 days. Refrigerated, ready-to-eat, TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Educated PIC on date marking requirements and PIC corrected discard date on foods, foods were less than 7 days from prep date.
1.5
24.
3-501.19; Priority Foundation; Establishment is practicing time control for the carafes of TCS milks on the counter but does not have written procedures. If time without temperature control is used as the public health control for a working supply of ready-to-eat TCS food that is held for sale or service: written procedures shall be prepared in advance, maintained at the food establishment, and made available upon request by the regulatory authority. CDI - Educated PIC on requirements for time control and emailed outline for written procedures.
1.5
24.
3-501.19; Priority Foundation; TCS milk carafes under time control did not have discard time labels. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time labels added to milk carafes.
0.0
28.
7-102.11; Priority Foundation; A spray bottle of chemicals did not have a label. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Spray bottle labeled.
0.0
33.
3-501.15; Priority Foundation; Oatmeal was being cooled in deep, tightly sealed containers. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller/thinner portions; stirring the food placed in an ice water bath; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Educated kitchen staff on more effective methods for cooling oatmeal, oatmeal moved to refrigerator and lids lifted for more effective cooling.
0.0
48.
4-501.17; Priority Foundation; The dish machine did not have cleaning detergent available during the inspection. When used for warewashing, the wash compartment of a sink, mechanical warewasher, shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. CDI - New detergent acquired and installed at the dish machine.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
