|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS foods in WIC above 41F. PIC lowered temperature of WIC and EHS observed ambient temperature of 38F by end of inspection. PIC stated no temperature logs are taken of food in WIC. -CDI- PIC voluntarily discarded all TCS items held in WIC for over 4 hours. EHS advised PIC to check WIC temperatures daily and keep logs.
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 . |
|
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- Observed no date marks on foods in prep unit. PIC had bulk containers to reference with proper date marks in WIC. EHS educated PIC on carrying over date marks to items in prep unit, if held in unit for over 24 hours. -CDI- PIC added date marks that corresponded to WIC dates.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw chicken thawing at room temperature. -CDI- PIC placed chicken in WIC to thaw in cold holding at 41F or below. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0-10ppm chlorine sanitizer solution. -CDI- PIC replaced sanitizer. |