|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed packages of sliced deli ham, deli turkey, and salami to be in the opentop refrigerator closest to the WIC at temperatures of 43-45F. PIC stated having the packages of deli meat out to make sandwiches during their lunch rush before the EHS arrival.
- Observed an insert container of grilled chicken breasts to be overfilled in the opentop refrigerator closest to the WIC with the top layer of grilled chicken breasts being at 44-45F. PIC stated the chicken is frozen and is thawed and filled up in the containers daily to be used with this container only being in the opentop refrigerator for approx 1 hour.
CDI - PIC relocated all items to the WIC to rapidly cool.
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 . |
|
33
|
0.50
|
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 an insert container of cooked spinach and an insert container of diced tomatoes to be at temperatures of 46-50F and were cooling in the cookline lowboy refrigerators. Both items were prepared shortly after opening today at around 11:15-11:30am and then placed into the lowboys, which are not designed nor approved for rapid cooling.
CDI - Items moved to the WIC to rapidly cool.
- Observed a large container of sliced tomatoes to be cooling at a rate of 0.0 degrees/min in the WIC. Items were observed to be stacked in a large/thick layer and in a plastic container with a tight fitting lid on, both of which prevent cold air from flowing around the product. REPEAT.
CDI - PIC split the tomatoes into 2 containers and were placed into the RIF to rapidly cool.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the large bulk containers of flour and sugar to not be labeled as to their contents. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed a single service metal can to be in use as a scoop in for the flour in the bulk flour bin. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed the ceiling tiles in back dry storage room to be non-cleanable/absorbent tiles. REPEAT. |