|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cream cheese mixture used to fill wontons prepared at ambient temperature on 1/22 in WIC maintaining 51F during inspection. PIC stated it had been prepared, placed into the container it was being stored in, and placed into the WIC. Cream cheese did not achieve 41F within 4 hours. CDI - PIC voluntarily discarded. Repeat. Points not escalated due to evident improvement. 1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
0
|
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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork and sliced cabbage in WIC, cut cabbage in RIC, and shredded cabbage, canned baby carrots, and canned water chestnuts in wok prep not baring labels to indicate their dates of preparation or opening. CDI - PIC was able to verify all dates of preparation or opening and labeled. 0 pts.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cream cheese mixture in WIC that was prepped on 1/22 and was maintaining 51F during inspection, meaning it had missed the proper cooling window. Cream cheese was in a deep, covered plastic container. CDI - PIC voluntarily discarded mixture. EHS educated PIC on ways to quickly cool the mixture going forward. Repeat. 1 pt.
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 . |
|
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 many containers of foods in prep units with no lids or covers to protect from contamination. Observed single use containers of foods used to portion foods for orders being stored in larger containers of food, with the bottoms in direct contact with customer food. CDI - PIC instructed employee to cover all containers and remove the portioning containers from being in direct contact with foods. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single use containers being used as a means to dispense customer food during inspection. CDI - PIC instructed employee to remove. EHS advised PIC to dispense food using equipment with handles. 0 pts. |
|
55
|
1
|
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. Observed many cracked and damaged floor tiles throughout kitchen area. Repair or replacement needed. Repeat. 1 pt. |