|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no handsoap at the handsink.
CDI: PIC refilled soap dispenser with more handsoap. |
|
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 numerous packages of TCS fruits (17 packages of sliced and/or quartered watermelon, 36 packages of melon cups/tropical fruit cups/watermelon spears/cantaloupe spears) in the grab and go case cold holding above 41F (see temp chart). PIC stated the person who cut the fruit in the mornings leaves at 3:00PM, after all cut fruits have finished cooling in the WIC and have been placed in the grab and go case. EHS observed ambient air temp in the back of the case was the same as the front of the case, but the food products placed in the front of the case were temping higher than the ones in the back.
CDI: EHS and PIC went through every package of cut TCS fruits and kept the ones holding at 41F or below, and PIC voluntarily discarded the ones that were temping above 41F. EHS gave the option of filling out a Product Disposition Form for the discarded produce, but upper management decided not to. EHS observed the bottom shelf of the unit's ambient was two degrees higher than the top (see temp chart). EHS advised PIC to get work order in to adjust the temperature on the case, so that it can maintain all food products in cold holding at or below 41F.
REPEAT VIOLATION.
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 . |