|
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 EHS observed numerous items in display case for prepackaged meals with TCS foods above 41F (see temp chart). PIC showed EHS electronic app that tracks cooler temperatures and observed unit was just in defrost. EHS observed unit reaching 47F during this time. EHS advised that this could potentially causing food inside unit to raise above 41F. EHS has requested PIC to contact repair technician to discuss adjusting defrost cycles so that TCS food can be maintained at 41F during all hours of service. EHS observed unit at 37F at 12pm. EHS observed items above 41F at 1:15pm. EHS observed ambient temperature of unit at 38F. CDI - PIC removed all items from unit and placed in WIC to quickly cool prior to placing back into unit. (1.5)
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed marinara sauce, hummus, cooked steak, and sliced cheese held beyond seven days or without proper dating. EHS observed sliced cheese in display case and sliced cooked steak in WIC without labeling or date marking. PIC unaware when product was prepared. EHS observed marinara sauce and hummus held beyond 7 days. EHS discussed that even though items, like the hummus, are commercial but once opened should be labeled for 7 days. CDI - PIC voluntarily discarded items. (0)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 EHS observed chicken salad cooling in display case and WIC. EHS observed chicken salad in WIC cooling with tight fitting lid. EHS observed inadequate cooling rates for both items (see temp chart). EHS observed chicken salad sandwiches cooling in display cooler after being prepared. PIC stated items should be cooler prior to moving to display cases. EHS observed turkey sandwiches prepared this morning cooling in display case. CDI - PIC removed lid and chicken salad from display case and left open in WIC to quickly cool. EHS provided education; this was the same food item documented on the last inspection. Chicken Salad sandwich and turkey sandwiches were removed from display cases to finish cooling in WIC. REPEAT. (1)
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. EHS observed cut tuna steaks thawing in WIC in ROP. EHS observed tuna packaging intact. EHS observed packaging state to remove tuna from packaging while thawing. CDI - PIC instructed food employee to removed tuna from packaging. (0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed facility unable to provide high temp dish thermometer during inspection. 10-day VR required. (0.5) |