|
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 four (4) cups of TCS produce (watermelon and cantaloupe) in checkout retail RIC at temperatures above 41F. Ambient temperature of unit was observed at 47F. CDI - PIC voluntarily disposed of produce stored within the unit. EHS advised PIC to not store TCS food items within the unit. 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 . |
|
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 is not been labeled, or if the label is incorrect. -P Observed four (4) cut produce cups in checkout retail RIC with datemarks stating a sell by date of 02/22. CDI - PIC voluntarily disposed of cups.
Note: Per conversation with PIC, cut produce is given a date mark for a three day shelf life (I.E. produce marked with a sell by date of 02/22 would be prepared on 02/19, and was most likely prepared less than 7 days prior. EHS advises facility adhere to date marking system proposed by internal standards, disposing of food as recommended by internal date marking.)
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 . |
|
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 numerous (greater than ten (10)) portions of produce, cut on day of inspection, cooling in WIC with tight fitting lids. EHS observed two (2) portions of food cooling at insufficient rates when sealed. CDI - EHS advised PIC and produce department employee to remove lids from cooling food items, as well as to avoid sealing items currently in production until they reach a temperature of 41F or less. EHS provided cooling chart for ambient food.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (cutting produce for portioned cups and trays) while wearing a bracelet. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) cleaned and sanitized cutting boards stored on utensil hooks, positioned such that they hung between 3 compartment sink and walls. CDI - EHS repositioned cutting boards such that they were not stored between equipment and walls. |