|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC with ambient temperature of 39-40F, but multiple items above 41F at start of inspection. PIC verified that WIC had recently been serviced and that items had been rotated from other cold holding areas to cool. CDI - EHS opened lids to improve cooling of items and return to cold holding temperatures. REPEAT.
No escalation in point deduction due to seeming improvement from previous inspection; staff had properly acted by observing high temperatures in WIC and repairing WIC accordingly.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed tomato sauce on 8 hour TPHC with stickers specifying a disposal time of 12:51 a.m. EHS arrived for inspection at 4:40, after sauces had been placed at prep counter. CDI - Sauces were marked for disposal at the end of the day of inspection.
When utilizing 8 hour TPHC, as instructed by establishment standard operating procedure, sauces will be refrigerated and cooled to 41F prior to use, then removed from refrigeration, and marked with a disposal sticker for 8 hours following their removal from temperature control. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several food items (more than twelve (12), including RTE chicken nuggets, tubs of pizza sauce, and shredded cheeses in walk-in cooler above 41F with lids fastened. Items had been recently rotated back to WIC after repairs and placed to cool. CDI-Lids vented and temperature began to drop. EHS provided ambient temperature cooling chart. REPEAT.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall above handwashing sink, behind recently placed handwashing signage. Repair/effectively cover hole in wall. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed baby play pen and carrier adjacent to office at time of inspection. PIC stated that employee’s child has been under observation in the past in back of house area, but was not present on day of inspection.
Note: unauthorized persons are not to be within a food service establishment during hours of operation. |