|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items throughout facility holding above 41F. Prep units ambient holding 41F and below. WIC ambient holding 47 F. Verified temps taken at 6 am. All items at this time holding 41F and below. Delivery at 7 :30 which resulted in door open for 40 min. Temperature did not recover. All TCS items moved from one WIC to other which was holding TCS items 41F and below. Items were within 4 hour window. Items from prep units had lids placed on containers and items began to cool rapidly. VR required. Risk Control Plan for cold holding (RCP) will be implemented upon recheck.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with food with no head covering. Repeat |
|
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 a RIC being used for milk with a rusty panel hanging off near the bottom, as well as torn and gaskets with debris and residue in Flip-Top Reach-In unit. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and residue inside RICs, and shelving throughout facility. Clean with more frequency. Repeat |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT |