|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in vegetable downstairs WIC holding above 41F. PIC stated WIC went out sometime last night, and has already called for repair. EHS observed repairman arrive during inspection. At start of inspection, ambient temperature of WIC was 52F. Throughout inspection, ambient temperature of WIC fluctuated down to 46F, then back up to 58F. PIC stated truck recently (less than one hour ago) delivered food, which was loaded into the WIC. Items delivered today (eggs, whole milk, heavy cream) from the truck were observed between 43F-45F. Items held in WIC overnight were observed between 50-59F. Lettuce was prepped less than one hour ago and placed in WIC for cooling. Lettuce observed at 54F. EHS intervened and PIC moved all items delivered/prepped today to adjacent WIC for rapid cooling and proper cold holding. PIC voluntarily discarded all items held in WIC overnight (eggs, whole milk, heavy cream, sour cream, ranch, blue cheese, cottage cheese, Caesar dressing). EHS and PIC completed product disposition form. By end of inspection, WIC ambient temperature was 45. PIC will continue monitoring temperatures and not store TCS food in WIC until ambient temperature reaches 41F or below. EHS will follow up. -3 day verification visit required-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed gyro meat and stuffed mushrooms without date mark. -CDI- PIC knew items were prepared yesterday and properly added date mark.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple containers of flour other dry items lacking label. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed rusting on shelving inside RIC and storage racks. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed floors with low grout in kitchen area. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee clothing and belonging stored over bags of pasta and food. |