|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Sliced veal dated 2/9. CDI- discarded. .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: RTE Meatball not dated in WIC. Date when pulled for thawing from freezer.
Portioned lasagnas prepped cooked on 2/12 dated 2/17; date portions were cut. Discard.
Sautéed peppers / onions in reach in not dated. Allowed to date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
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 covered metal pans and tightly covered deep buckets of marinara / meat sauce cooling in reach-in cooler, 120.0 F. CDI- moved metal pans to WIC freezer, sauces dropped to 62.0 F and 83.0 within one hour depending on size of pans. Sauce in buckets dropped to 90.0 F after one hour. Deep buckets of sauces cooling in WIC. 95.0 F. Facility has only one ice wand. After one hour sauces dropped to 88.0 F in center of food. CDI- Sauces broken down into smaller metal pans and place to walk-in freezer. This is the fourth consecutive inspection where cooling methods has been noted as a violation. Cooling is not marked today due to timing of inspection allowed for cooling methods correction. An inspection next day morning would very likely have resulted in a cooling violation as well. A return visit will be made within 10 days to assess cooling and cooling methods. Lack of significant improvement could result in implementation of a Risk Control Plan (RCP) and submission of cooling SOPs for sauces.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed live and dead German roaches on glue traps.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Remove glue traps that are harboring dead roaches. Call pest control as needed for additional service. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed visible buildup of debris along floors and walls in hard-to-reach areas under and behind equipment, especially in dish pit but not limited to that area. Increase cleaning frequency. |