|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed canned mushrooms and canned bamboo shoots above 41F present in the Prep Top Unit. Observed all foods in the WIC above 41F WIC had an ambient temperature of 43F. PIC was able to adjust WIC temperature so that the ambient reading went down to 37F. PIC did not have any written or recorded temperature logs of food temperatures in the WIC. All Foods in WIC were at 43F. -CDI- PIC voluntarily discarded all TCS RTE foods in the WIC.
Ambient reading stayed at 37F by the end of the inspection.
EHS coached facility on keeping a log of temperatures for refrigeration units, recording several foods from each unit.
Ensure that food temperatures are checked on a regular basis maintained at 41F or below.
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 . |
|
37
|
1
|
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 several spices and sauces present on the cook line of the facility with no labeling or marking. Ensure that working containers of food are labeled. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use container being used as a scoop a top of RTE chicken in the prep top. Ensure that food handles or scoops are not stored in direct contact with the food. -CDI- PIC removed scoop from prep unit. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed heavy rusting and corrosion present on the exterior portions of shelving below prep surfaces, WIC and WIF doors, and shelving throughout the facility. Ensure that rust and corrosion present is resurfaced or replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 buildup of food debris and residue present on the external surfaces of several pieces equipment such as prep unit, and in shelving present, bottom, and gaskets of Lowboy RIC. Ensure non food contact surfaces are cleaned and maintained as clean. |