|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple insert containers to be stacked and stored as clean that still had date marking stickers on their exteriors.
CDI - Stickers removed and containers to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 approx tray of cooked onion jam to be stored in the WIC at a temperature of 49F. PIC stated that they are prepared day of the event by their heard chef and distributed to the different stands. Once volunteers arrive they then begin to fill up working containers and the PIC stated the item was out of refrigeration for an extended period of time during that process. REPEAT.
CDI - Plastic wrap removed to facilitate rapid cooling. PIC informed if product does not reach 41F within the next 2 hours it must be discarded.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one cutting board to have heavy staining and scoring, rendering the cutting board no longer easily cleanable.
CID - Cutting board voluntarily discarded. |