|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) portions of TCS food (corn and black bean mix, pasta salad, egg salad, and crab meat salad) above 41F at salad bar. Observed approximately twelve (12) cut watermelon quarters in dry bins at salad bar. Per conversation with PIC and food employee, watermelon quarters were set out approximately two hours prior and were to be placed on ice, when ice became available from deli department ice machine. CDI - out of temperature portions of salad bar were rotated to WIC to cool correctively; watermelon slices were rotated to WIC to cool while awaiting ice bin production. REPEAT.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) bottles of cleaning solutions (glass cleaner and sanitizer) set above bin of unwashed corn ears, awaiting production for corn trays in WIC. CDI - Department manager placed cleaning chemicals at proper chemical storage shelving to prevent potential contamination. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 approximately nine (9) bowls of cut watermelon chunks in retail display cooler, date marked for production approximately two hours prior on the day of inspection, cooling from preparation. CDI - Watermelon bowls were rotated to WIC to cool effectively before being placed at point of sale. EHS provided cooling chart for ambient temperature TCS foods to PIC. Utilize closed cold holding equipment (reach in coolers, WIC, etc.) and ventilated food containers (uncovered, unwrapped) to cool TCS foods.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) can of dented black olives in WIC storage shelf. CDI - Department manager rotated dented can to cart of distressed/out of date merchandise for store credit. |