|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce and pineapples being stored on shelf in WIC above ready to eat foods. Separate unwashed produce from ready to eat foods. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili that was leftover and cooled yesterday according to PIC being reheated in steam table and after an hour and 15 minutes chili had only reached 104F. Chili would not have reached 165F reheat temperature in 2 hours without EHS intervention. CDI: PIC reheated chili to 167F in microwave before returning to steam table. |
|
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 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 . Observed containers of cut lettuce and grilled chicken being held in prep flip top cooler and a container of grilled chicken being held in prep reach in cooler all above 41F. See temp chart. CDI: PIC moved items to WIF to rapidly cool to 41F or below. |