|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a box of unwashed heads of romaine lettuce stored above yogurt cups and washed/prepared lettuce bags inside the WIC. Observed a box of unwashed tomatoes stored above different types of cheese inside the WIC.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked carrots hot holding in hotline 1 below 135F. PIC stated they placed these carrots in the hot holding unit about 30 minutes prior. EHS observed the heat dial indicator was not on, and noticed the power switch had been turned off for the unit.
CDI: PIC placed carrots back into the steamer to reheat, and turned power switch on for the hot holding unit; EHS observed carrots were reheated to above 165F within 10 minutes (see temp chart).
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one of the sanitizer buckets near the hotlines reading 50ppm. EHS observed all other sanitizer buckets were reading at proper concentration.
CDI: PIC dumped sanitizer bucket and stated they refresh their sanitizer buckets every 3 hours. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves on the storage rack inside the restroom.
Replace/repair rusted shelves. |