|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed one food employee wash their hands after exiting from the WIC and did not use a barrier to turn off the faucet.
CDI - EHS intervened and PIC explained proper handwashing procedures. Employee rewashed hands. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray of approx. 20 hot dogs that was in the hotbox at temperatures of 101-109F. PIC stated that when the hot dogs are in the hotbox they are hot held and then time stamped for TPHC once removed. Observed hotbox thermometer reading at 130F and setting was on 3 of 10. EHS informed the PIC that if they are going to utilize the hotbox for proper hot holding they must turn the temperature up. PIC stated that the hot dogs were made at 6:15pm.
CDI - Hot dogs added to TPHC log with discard times of 10:15pm.
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 . |
|
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 - Observed a large bucket of pico de gallo stored in the WIC that was at 48-52F. PIC stated that the pico is made fresh in another food stands kitchen and is then loaded onto a golf cart to be delivered to each individual stand. PIC stated it was made around 3:15-3:30pm before being dropped off to their stand. Facility must develop a better procedure for delivering fresh pico de gallo off to the stands so it does not rise 10 degrees during delivery.
CDI - Pico de gallo placed on 6 hour TPHC and labeled with discard time of 9:30pm. Education provided to the PIC regarding alternative ways to cool the pico de gallo down upon arrival.
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 |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the racks in the WIC to have a build up of rust. |