|
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 multiple plastic containers of cooked foods that were temping above 41 degrees F in the WIC (see temperature chart).
EHS took an ambient temperature of the WIC at 35 degrees F, and temped other TCS foods in the WIC to make sure unit was working properly.
After conversing with the PIC, it was brought to EHS' attention that they slice all their meats in house, put it on ice once sliced, then package in individual portions in plastic, and cool in the WIC.
Majority of the dates for these TCS items that were temping above 41 degrees F were either from the previous day, or as early as 11/29.
CDI: PIC voluntarily discarded food items since the cooling window was expired, and product disposition form was filled.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 multiple TCS foods (deli turkey, corned beef, brisket, chicken wings) temping above 41 degrees F in the WIC that were stored in deep plastic containers, some of them with covered plastic lids. Plastic containers were staggered on top of each other.
PIC stated this is the way they have always cooled their deli meats, and stated that they will have to find a different way to cool their meats once sliced. EHS suggested to the PIC on using shallow hotel pans if possible, or utilizing a speed rack to have deli meat packages laying on sheet trays to allow quicker cooling.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
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
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 multiple squeeze bottles of sauces and shaker bottles of seasonings not labeled.
PIC stated that they are currently looking for a good method for labeling.
REPEAT VIOLATION. |
|
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 the inside of the microwave used to warm up lava cakes and other desserts for consumers, with accumulation of food debris. Observed accumulation of food debris on the bottoms of the reach-in freezers, and bottoms of the cooler drawers. Observed soiled gaskets in cooler drawers.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors kept opened during time of the inspection.
CDI: Dumpster doors were closed.
Note: Dumpster is a shared space between majority of shopping center. |