|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two boxes of uncut tomatoes in WIC adulterated. CDI - PIC voluntarily discarded both boxes of uncut tomatoes. |
|
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 sliced tomatoes and cooked yellow rice from 6/27 in produce(WIC) above 41F. CDI - PIC voluntarily discarded food.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked yellow rice from 6/28 in low boy cooler #1 above 41F. CDI - PIC voluntarily discarded rice
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus without any datemarking above 41F in flip top unit#1. CDI -PIC voluntarily discarded hummus.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and portioned cups of chipotle ranch dressing from 6/27 above 41F in flip top unit #1. CDI - PIC voluntarily discarded foods.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed in-use wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC moved items to sanitizer container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top unit internal lid baffle lose and hanging. Repair lid.
4-501.11 Maintain equipment in good repair. Observed cold drawers with torn and misshaped gaskets. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 bus tubs with flour debris. CDI - PIC rewashed bus tubs and stored items above flours containers on storage shelf. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 food debris and build up around hard to each area of cooling and cold holding pieces of equipment. Increase frequency of detailed cleaning areas. |