|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed celery and mushrooms being stored above RTE foods in WIC. Ensure unwashed produce is stored in a manner that does not promote contamination of RTE foods.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed lettuce cut at 10:00am holding at 50Fat 2:30pm during inspection. CDI - PIC voluntarily discarded.
0 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 multiple foods in display case holding above 41F during inspection. See temperature chart. CDI - PIC voluntarily discarded all foods that had been in unit for longer than 3 hours. Foods that had been in unit for less than three hours were rapidly cooled in freezer. Some TCS foods in unit are intended to be for display use exclusively and were labeled to reflect this. Employees are not to use these items for customer service.
1.5 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 . |
|
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
Observed shredded lettuce being cooled in deli display case while in a deep, covered container. Lettuce in display case did not meet the cooling window. Observed shredded lettuce in WIC cooling while in a deep, covered container. Lettuce in WIC had been cooling for 20 minutes. EHS did not observe any change in temperature after 30 minutes. CDI - PIC voluntarily discarded lettuce in deli display. Lettuce in WIC was moved to various shallow pans to hasten cooling. WIC lettuce began cooling hastily during inspection.
0.5 pts.
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 . |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 various working containers on main prep line not baring labels indicating their contents during inspection. Ensure all working containers are properly labeled with their contents.
Repeat. 2 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy food debris on bottom of deli display case during inspection. More frequent or thorough cleaning needed to preclude pest harborage.
0 pts. |