|
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 bottom row of deli grab and go case above 41F. (See temp log) PIC stated that foods were in the deli grab n go case since last evening. -CDI- Foods above 41F were voluntarily discarded. EHS states to be mindful of overfilling bottom row of the case, EHS further notes that all other rows of the case were 41F and below, and the ambient reading of the case was 35F.
Ensure TCS foods cold holding at 41F and 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed chicken salad, tenders, and roast beef in the WIC prepped from the day before with no date marking present. -CDI- PIC properly date marked the carry over foods.
Ensure proper date marking throughout the facility.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 1 shaker bottle of salt and pepper with no labeling present. Ensure that all working foods containers are properly labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a stack of boxes directly on the floor of the WIF as well as a bag of chicken. No visible contamination observed. -CDI- Boxes were lifted off of the floor. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 shelving of speed rack in the WIC with visible soil and debris present. EHS notes that chicken breading station was marked out for NFCS on last inspection, but during today’s inspections was clean/in-compliance. EHS is not escalating points due to improvement in chicken breading area. And new observance of shelves on speed rack being unrelated.
Ensure that non-food contact surfaces are cleaned and maintained as clean. |