|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black mildew on the inside of ice machine. Need detail cleaning to avoid any contamination. -0 pts- |
|
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 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. Observed chicken, green bean, burgers, mashed potatoes, broccoli, rice in refrigerator and WIC holding temperatures above 41F. CDI- PIC volunteer to discard all items that are out of temp at the time of inspection. -1.5 pts- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed food employee put today’s date on food items that was prepared a day before. The modification of food preparation is happening today. CDI- Correct date marking system discussed with PIC, PIC will ensure all food employee are educated and use correct date marking system going forward. -0 pts- |
|
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 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. Observed foods in WIC trying to cool from a day before in containers wrapped tight with plastic on top. Food cannot cool in time and remain high temperature the next day. CDI- Cooling methods discussed and education provided with PIC and food employee at the time of inspection. -0.5 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed refrigerator near WIC ambient temperature measure 48F. Maintenance was called on site and adjusted the temperature of the unit down. An hour later, ambient is 44F. PIC will ensure to monitor the inside ambient temperature of the unit before storing any food there. PIC will ensure foods are holding at 41F or below -0 pts- |