|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed whole milk, half and half, buttermilk and cheddar cheese slices in WIC above 41F. Observed ambient temperature of WIC at 45F. Observed reduced fat milk, fat free milk and heavy whipping cream above 41F in upright RIC front of house. Observed ambient temperature of upright RIC front of house at 45F. Observed heavy whipping cream and whole milk above 45F in milk cooler. Observed buttermilk and eggs above 41F in upright RIC back of house. Observed sun dried cream cheese and shredded cheese in back RIC above 41F. Refer to temperature chart. -CDI- PIC to voluntarily dispose of all TCS items out of temperature. PIC agreed to voluntarily shut down and requests that EHS return tomorrow. **3DAY VERIFICATION REQUIRED** -1.5-
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 eggs prepared today tightly wrapped, stacked on top of each other in upright RIC in back of house. -CDI- PIC unwrapped and unstacked items to facilitate rapid cooling. **REPEAT** -1-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. -0- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep without wearing hair restraints. **REPEAT** -1-
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist bracelets. |