|
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
Observed small pan of spinach and small pan of shredded cheese cold holding over ice above 41F. Food employee stated that they were brought out from the WIC an hour and a half prior to EHS's observation.
CDI: Both TCS food items were moved into the WIC to rapidly cool down.
REPEAT VIOLATION.
EHS discussed possibly placing the few TCS food items on TPHC, and PIC will reach out to EHS if facility decides to switch over to TPHC.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed asterisks missing for two of their menu items where eggs can be served raw/undercooked.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test strips to measure the concentration of the chlorine used at the chemical dish machine.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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.
Observed dust and debris buildup on the dry storage racks/clean dish racks.
Increase cleaning frequency. |