|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee beverages stored on stove and prep table. - CDI - PIC removed employee beverages from areas that can result in contamination of food and food contact surfaces. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels observed stocked at handsink near three compare to sink. - CDI - PIC stocked paper towels. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed various food products in WIC lacking covers. Cover all food items while in storage.
*NOTE: Points reduced to half due to improvement noted in storage order issues. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - REPEAT - Observed two large 5 gallon containers of beans holding between 45-50F in WIC from cooling overnight. Per PIC, item was cooked the day prior and had not been removed from WIC today. - CDI - PIC voluntarily discarded both containers of beef.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed carnitas (pork) holding below 135F in deep, large pot on burner. Pork observed between 77-105F. Also observed various TCS items holding below 135F on serving line (see temperature chart). Per PIC, all items had been hot holding in units/on burner since 11AM. PIC voluntarily discarded all items holding below 135F. - VR - Verification required within 3 days to ensure hot holding equipment is properly functioning.
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 - REPEAT - Observed two large containers of beans cooling in deep, plastic, covered containers in WIC. - CDI - PIC voluntarily discarded products due to missing cooling parameters (see violation #20). Education provided on how to improve cooling methods. Do not cover items while cooling. Utilize shallow pans.
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 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw whole fish thawing in a bucket of stagnant water sitting in the prep sink. - CDI - Education provided. PIC turned on running cold water over the fish to continue thawing. |