|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed chicken wings dated 09/26 (2 days prior) holding at 45-46F in WIC. Per PIC, employees prepped food on Tuesday but facility was not open for service that day. PIC stated wings have not been removed from WIC since placed in WIC on Tuesday to cool. Therefore, chicken wings missed required cooling parameters. - CDI - PIC voluntarily discarded chicken wings.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed open packages of deli ham and hotdogs thawing in reach-in cooler lacking date mark labels. Ensure commercially packaged items are dated the day they are opened, the day they are frozen, and the day they are pulled from the freezer to thaw. Per PIC, items were pulled to thaw today and had only been opened one day prior to being frozen. - CDI - Education provided. PIC date marked items appropriately.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 - Observed chicken wings cooling in a covered, large, metal pan in the walk-in cooler. Do not cover items while actively cooling. Ensure items are monitored while cooling to ensure cooling methods are sufficient to allow the product to meet required cooling parameters. - CDI - Education provided. PIC voluntarily discarded chicken wings due to not meeting required cooling parameters (see violation #20).
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed broken WIC. No capacity issues observed during inspection. WIC will need to be repaired if capacity issues arise.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard used to line shelving under deep freezer near three compartment sink. Remove cardboard. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vent to prevent possible contamination. Observed tape used to affix three compartment sink to wall. Remove tape and use caulk to affix sink to wall.
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 walls in need of cleaning near three compartment sink. If unable to remove black buildup on FRP board in this area during cleaning, replace FRP board. |