|
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 sausage gravy not meet cooling parameters after cooling overnight in the WIC. Observed gravy, cooked yesterday using pork sausage, at 57F today. Observed gravy in large, deep container, covered with lid. PIC stated employees typically cool gravy in WIC, uncovered, with frequent stirring at least every 30 minutes. -CDI- PIC voluntarily discarded the gravy.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 pico and egg rolls held past their 7-day maximum timeframe, with a prep date of 6/5. -CDI- PIC voluntarily discarded the items.
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 sausage gravy not meet cooling parameters after cooling overnight in the WIC. Observed gravy, cooked yesterday using pork sausage, at 57F today. Observed gravy in large, deep container, covered with lid. PIC stated employees typically cool gravy in WIC, uncovered, with frequent stirring at least every 30 minutes, yet this may not have occurred with the gravy yesterday. -CDI- PIC voluntarily discarded the gravy.
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 . |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. -Observed backflow from the only handsink in kitchen. Observed the handsink indirectly plumbed, combined with the plumbing system of the drink/ice machine. Observed backflow rising from the gap between the handsink pipe and the ice machine pipes, spilling onto the floor when the handsink water is turned on. -Facility is unable to use only handsink in kitchen. Facility voluntarily closed until handsink plumbing is repaired. PIC called plumber and stated repair is scheduled for today in a couple hours. Because facility voluntarily closed, PIC may re-open facility when plumbing system is repaired and handsink is operable. PIC must contact EHS when plumbing is repaired and send video of functioning plumbing system prior to re-opening. EHS will follow-up with onsite visit for verification. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee speaker stored on shelf above the prep unit. |