|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed one metal container of sausages on HH container of sausages were on HH for approximately 1 and a half hours per food employee. Sausage at the top of the container was 119F sausage at the bottom of the container was 144F. Container was over filled. -CDI- PIC reheated sausage to 165F prior to placing back on HH. Ensure that all HH food is maintained at 135F and above.
All other HH food was properly holding.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods in the facilities grill drawers above 41F. The grill drawers were holding an ambient temperature of approximately 43F. Foods that were above 41F in the grill drawers and that were not placed into the unit this morning were discarded.
Facility is going to use emergency TPHC on the grill drawers until repaired. Once food leaves the WIC they will start the 4 hour TPHC window.
-CDI- PIC voluntarily discarded; using emergency TPHC until repaired.
EHS WILL MAKE RETURN VISIT.
3-DAY VR
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
|
1
|
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 ambient prepped ham and sausage in lidded deli cups cooling at 43F in the WIC, cooling food was still at 43F 15 minutes later. Ensure that food is un-lidded during the cooling process. -CDI-Food was un-lidded and moved to the WIF to properly cool. Food cooled by the end of the inspection.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can with dent present on the cans seam intermingled with other cans. Ensure that if cans are dented they are stored separate and apart from other food and food contact surfaces when being held for credit. -CDI- PIC voluntarily discarded the can. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet stacked metal containers present on the clean dish racks. Ensure that metal containers are properly air dried prior to being stacked together. |