|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed corn dogs and chicken filets in cold drawers under heat lamp and raw chicken and raw burgers in cold drawers under flip top unit above 41F. CDI-PIC voluntarily discarded items and will use emergency TPHC until units are fixed. Flip top unit had reading of 33.5F and ensure that unit is not set so cold that the fans potential freeze. VR within 3 days to check for cold holding status of all cold drawers.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one bottle of unlabeled cleaner in a spray bottle. CDI-PIC discarded chemical. |
|
33
|
0
|
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 pre-cooked pork slowly cooling in WIC at 49F that was placed into WIC around 11 am. CDI-PIC placed items into WIF to rapidly cool. WIC was in defrost upon arrival.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked on drying rack above 3 compartment sink. PIC set aside dishes to air dry. REPEAT. |