|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an opened package of ham in the cookline opentop/lowboy unit at a temperature of 49F and was out of temperature for an unknown amount of time. REPEAT.
- Observed 8 bottles of milk stored in the broken drive thru 2 door lowboy refrigerator beneath the heat lamps at temperatures of 57F.
CDI - Voluntarily discarded ham and milk bottles.
- Observed insert containers of raw chicken bites and raw chicken breasts at temperatures of 44-51F in the chicken breading station opentop. PIC stated that she had only put the items in there within the hour as they do not go through that much raw chicken during the breakfast hours. Unit ambient was observed at 56. PIC stated the store has been having issues with their fuse box and discovered the unit was not on.
CDI - All insert containers of raw chicken immediately moved back to raw chicken WIC to rapidly cool down. Fuse fixed and unit turned back on. EHS observed unit below 40F within 30 mins.
- Observed bags of shredded cheese, sliced American cheese, shredded lettuce, Mac & cheese, milk, liquid eggs, and 4 prepped salads in the WIC all at temperatures of 45-47F. WIC ambient observed at 45-48F. WIC fans observed blowing out air at temperatures of 43-46F. PIC stated that the WIC was operational the night prior and they had just put the truck up an hour before the EHS arrived where they had the door opened. All TCS items were on the truck invoice that was delivered and placed into the WIC that day. WIC was not observed going down in temperature for the duration of the inspection. GM was called and repair was put in for the WIC immediately. All TCS items in the cooler were immediately placed onto rolling carts and moved into the WIF or the raw chicken WIC, which was observed fully functional and at an ambient temperature of 39F. EHS to follow up on repair later today to reassess situation, which is scheduled for 2pm.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed TPHC in use to hold blanched French fries in a bin next to the fryers. French fries were not labeled with a time stamp indicating the discard time. PIC stated she had taken the blanched fry’s out of the fryers approx. 30 mins beforehand and company SOP is to only hold them for 1 hour before discarding.
CDI - PIC time stamped blanched fries. |
|
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 a bucket of freshly made coleslaw cooling in the WIC at a rate of 0 degrees/min. Item was observed deeply stored in a large plastic bucket with the lid tightly on.
CDI - Item moved to WIF to rapidly cool and lid was removed to allow for adequate air flow around the product.
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
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of metal and plastic insert containers and trays wet nested on the drying racks above the 3 compartment sink. |
|
47
|
0.50
|
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 right door to the 2 door lowboy refrigerator beneath the drive thru heat lamps to be completely missing.
- Observed the foot pedals to the biscuit station handwash sink to be in disrepair in that they can slide almost completely inside the handwash sink stand, making them incredibly hard to use. Pedals do work allowing for individuals to continue to wash their hands at the handwash sink. |
|
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 an accumulation of food and food debris to be built up in the base of the upright RIF and the chicken breading lowboy refrigerator. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a half eaten employee snack (Wendy’s Frosty) stored outside of the designated employee food bin in the WIC and directly on the top rack of the WIC, allowing it to potentially contaminate food below.
CDI - Employee snack moved to designated employee food bin. |