|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed WIC in defrost mode with an ambient temperature of 44 - 45 F. Items in WIC were received from HMS Commissary this morning or had been recently prepped. REPEAT. CDI - PIC moved food to downstairs WIC/WIF and contacted technician to service WIC. PIC voluntarily discarded foods from yesterday in WIC above 41 F. Verification visit within 3 days.
Technician stated that compressor is putting out air around 36 - 37 F and temperature issue may be related to door not fully closing. Door hinges have been replaced multiple times which is not allowing door to align with frame and fully close easily. Door can be fully closed if pushed shut. Facility will replace door and ensure door is fully closed in the mean time.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Raw shell eggs that are cooked-to-order did not have a disclosure on the menu. CDI - employee added asterisks to menus during inspection. Reminder was already present at the bottom of the menu for burgers cooked-to-order. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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. Observed pan of prepped cheese quesadillas densely packed and wrapped in plastic while cooling in RIC. Observed panned and covered pico cooling at an insufficient rate in WIC. REPEAT. CDI - PIC spread out food in larger pans in downstairs WIC for more rapid cooling. Verification visit within 10 days.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed cooked chicken thawing in prep sink while not fully submerged and with portions of chicken above 41 F. CDI - PIC immediately moved chicken to prep and will use an approved thawing method in the future. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife with food residue stored on wooden magnetic knife rack. CDI - employee W/R/S knife and knife rack and facility will only use knife rack for storage of clean utensils. |
|
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. Torn gasket on 2-door RIC by ice machine. |