|
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 48-51F. 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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 rust build up on the WIC shelves. REPEAT. |