|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed almost all foods in the prep top/lowboy unit out of temperature. EHS observed alost all foods above 41F (SEE TEMPERATURE CHART). PIC stated that all foods in the prep top portion of the cold holding equipment came from the WIC and went into the unit at 11:00 AM. EHS and PIC discussed that the facility would use emergency TPHC for the prep top unit until serviced. -CDI- All TCS foods in the prep top were discarded by 3:00 PM. PIC stated that a service tech would be coming to the facility today to repair the cold holding unit. EHS stated that he will return to the facility tomorrow to ensure that the unit is properly repaired.
EHS and PIC discussed further about the foods in the lowboy unit, all foods in temperature were moved to refrigeration. All foods out of temperature were discarded
-CDI- The lowboy out of temperature TCS foods were all voluntarily discarded. PIC stated that the facility will not use the lowboy for TCS foods until repaired.
EHS provided the facility with a TPHC sheet for the emergency TPHC procedures.
-3 DAY VERIFICATION REQUIRED-
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 |
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 unlabeled spice shakers present on the cook line and in the expo area of the facility. Ensure all containers of food are labeled. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed handle on the scoop of the flour directly resting a top the flour. Ensure that handles are stored with there handles not in direct contact with food. -CDI- Scoop removed from flour container. |
|
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 several areas where parts of the floors throughout the facility with chipping and worn leaving them subject to absorption.
Ensure that floors are repaired.
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. Observed floors and walls present throughout the facility with the presence of residue and build up. EHS notes that the facility has recently had the hood cleaned. Ensure that floors walls and ceilings are cleaned and maintained as clean. |