|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked brown rice in WIC maintaining 42F during inspection. CDI - PIC voluntarily discarded. All other cold holding in facility compliant.
0 pts.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed consumer advisory on menu board and on physical menus did not include disclosure to alert customers that asterisked items may be served raw or undercooked. Addition of disclosure statement necessary. 10 day VR required.
0.5 pts. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probed thermometer on site during inspection. Acquisition of thermometer necessary. 10 day VR required.
0.5 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed powdered sugar being stored in a container labeled paprika, and salt being stored in a container labeled mayonnaise. Proper labeling of food necessary.
0 pts. |
|
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 bins in WIC being used to store portioned sauces with large cracks on the sides. Replacement needed.
0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee food being stored in conjunction and above customer food during inspection. Ensure all employee food is stored so that all customer use items and food may not be exposed to contamination.
0.5 pts. |