|
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 coleslaw cold holding in the WIC 2 above 41 degrees F (see temp chart). Date labels showed they were prepped on 3/17.
CDI: PIC voluntarily discarded coleslaw.
Observed country ham cold holding in the WIC 2 above 41 degrees F (see temp chart). PIC stated they had it out at room temp for prep and recently placed it back into the WIC prior to the start of the inspection.
CDI: EHS allowed PIC to move country ham into the WIF to rapidly cool down.
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 . |
|
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 one paper towel dispenser at a handsink not functioning.
Repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
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 soiled gaskets in the lowboy cooler 3 and accumulation of food debris on the interior surfaces of reach-in freezer and cooler drawers.
Increase cleaning frequency.
REPEAT VIOLATION. |