|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of black beans being held at 126F on top of oven and a container of refried beans being held at 122F on bottom shelf below steam table. CDI: PIC reheated both containers to above 165F and placed black beans on stove to be hot held and refried beans on top of grill to be hot held. REPEAT |
|
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 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 . Observed a container of sliced tomatoes being held at 44F in prep flip top cooler 1 and containers of burger patties, chorizo, steak and corn from a can being held at 48F in prep flip top cooler 2 and containers of tilapia, sliced tomatoes, steak and ground pork being held at 45F in prep RI cooler 2. CDI: PIC moved sliced tomatoes from prep flip top cooler 1 and containers of burgers, steak, chorizo and corn to WIC to rapidly cool to 41F and voluntarily discarded all items in prep RI cooler 2 as they had been in unit for greater than 4 hours. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of chlorine sanitizer hanging from shelf next to dish machine. CDI: PIC labeled bottle. |
|
33
|
0.50
|
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 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 . Observed 4 large plastic buckets of queso uncovered on shelf in WIC #1, 2 covered deep metal containers of guacamole and several large covered plastic containers of salsa in WIC #2 all cooling at rates insufficient to reach cooling parameters. CDI: PIC moved all items to shallow metal pans and left uncovered in WIF to rapidly cool to 41F or below. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 a working bottle of mayo unlabeled in prep RI cooler. CDI: PIC labeled bottle. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 1 dented can being stored with non dented cans on can rack in dry storage room. CDI: PIC voluntarily discarded can. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half with sticker still intact on its skin. Wash avocado’s before use. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee jackets being stored on table in dry storage shelf amongst equipment being stored as clean, and another employee jacket hanging from a shelf containing dry food items. CDI: PIC had employee’s remove personal clothing items. |