|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
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 most items in WIC being held between 43F - 46F. See temp chart. Ambient air temp of WIC was 41.8F. Also observed sausage rigatoni and grilled corn being held in prep flip top cooler at 43F. PIC stated rigatoni and corn were pulled from WIC. PIC voluntarily discarded all TCS items in WIC except for fries and cut watermelon which were still in cooling process. Fries were moved to WIF and watermelon was moved to low boy cooler in kitchen. PIC contacted service technician to evaluate WIC and facility will operate tonight and only use food items that are left in prep coolers in kitchen. PIC agreed that facility will not cook/cool any foods until EHS ensures WIC is operating properly. VERIFICATION REQUIRED within 3 days to ensure WIC is operating properly. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Contact pest management provider to evaluate issue. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 several boxes of food items being stored directly on floor in WIC and WIF. Store food at least 6 inches above the floor. |