|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2-oz. portion cups (in container over stacked) of homemade ranch dressing (with buttermilk) holding in deli fliptop above 41 degrees F. EHS took temps of large batch container of ranch that was holding in the WIC, and was below 41 degrees F.
CDI: PIC moved portioned cups of ranch to the WIC to rapidly cool, since they were portioned less than 4 hours before the time of the inspection.
REPEAT VIOLATION.
Note: Points not deducted since ranch cups were the only things holding above 41 degrees F, and much improvement since previous inspection.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 all working bottles of different hot sauces and other sauces not labeled.
Label all bottles that are in-use.
REPEAT VIOLATION. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed two large containers of raw, marinated chicken that were stored on the floor in the WIC.
CDI: PIC had food employee move food items off of the floor. |