|
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 meatballs and pulled pork over stacked on prep line above 41F and shredded lettuce and hummus above 41F. CDI-PIC moved meatballs, pulled pork, and hummus to WIC to cool and voluntarily discarded lettuce. REPEAT but points not escalated due to cold holding improvement from WIC and equipment working as intended.
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sliced tomatoes with no cooling change in lowboy unit after 80 mins and sliced tomatoes that dropped 1F/70 mins in WIC that were both wrapped in plastic and wicked cold meat kits that dropped 2F/70 mins. CDI-PIC removed plastic wrap from sliced tomatoes and placed cold meat kits on metal sheet pan to increase cooling rate. EHS spoke with PIC about prepping temperature controlled foods in smaller batches to avoid extended time food is removed from refrigeration.
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 one dented can of jalapeños stored with undented cans. CDI-PIC removed can and set aside for vendor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 50 ppm sanitizer under front register. PIC removed buckets to refilled. Ensure buckets are held in 150-400 PPM quat sanitizer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use cups stored on front counter without a protective barrier present for lip surfaces. PIC removed cups and placed new stack of cups that have plastic sleeve. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed manual warewashing in basin with 90F detergent. CDI-PIC filled basin with hot water to reach 110F. Detergent does not list alternate acceptable temperature for warewashing. |