|
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 one container of “godfather” deli meats and one container of “antipasto” deli meats cold holding above 41F (see temp chart), stored in the lowboy cooler of the salad station make table. Observed one container of cooked penne noodles cold holding above 41F (see temp chart), stored in the lowboy cooler of the pasta station make table. Date labels showed none of these TCS food items were prepared today.
CDI: PIC voluntarily discarded all food items.
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 |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed a can of household RAID stored in the chemical storage box under the 3-compartment sink.
CDI: PIC voluntarily discarded the can of non-approved pesticide. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed two containers storing reduced oxygen packages of pre-cooked, ready-to-eat salmon, completely thawed out under refrigeration. PIC stated these portioned packages came frozen during yesterday’s US Foods delivery, and put straight into the WIC to thaw. EHS explained why this is a violation and went over the different methods they can use to prevent this from happening.
CDI: PIC had food employee create slits in every single ROP’d package of cooked salmon to prevent bacterial growth. |
|
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 the bottom shelf of the dry storage rack slanted (possibly due to the weight from the oil containers).
Repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 buildup on the plate inside the ice machine.
Increase cleaning frequency. |