|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in flip top prep unit (see temperature chart). Per PIC, items had been in unit for less than 2 hours. Also observed calabash wash (made with eggs and milk) holding above 41F stored on ice. - CDI - PIC voluntarily discarded calabash wash. EHS strongly recommends placing calabash wash on TPHC. PIC moved all TCS items stored in prep unit not expected to be used within next 2 hours to WIC to quickly cool. PIC placed remainder of items on emergency TPHC until unit can be repaired. PIC completed TPHC written procedures form for emergency TPHC use while EHS present. EHS left blank TPHC written procedures form for calabash wash should PIC decide to utilize TPHC for this item. Follow up visit required for long term compliance to ensure prep unit has been repaired/replaced. - *NOTE: Risk control plan (RCP) will be implemented for cold holding. EHS and PIC will discuss and agree on RCP at follow up visit.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed multiple dead insects in dry storage area. PIC stated pest control operator had recently been to treat facility. Ensure dead insects are removed in a timely manner. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed food residue and debris build up on shelving, interior of refrigeration units, and exterior of equipment throughout kitchen. Clean and increase cleaning frequency to maintain clean. |
|
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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |