|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed one (1) out of use, dead thermometer with encrusted food soil on probe portion stored above empanada press. Separate thermometer presented to EHS was in working order and had a clean probe. CDI - EHS cleaned and sanitized all thermometers during calibration. Clean thermometers as needed prior to storage. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) pan of empanada mix in WIC with no date mark. Per conversation with food employees, mix was prepared on day of inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) open jug of two percent milk in WIC with a date mark of 3/15. CDI - Unmarked TCS food was given a date mark. TCS, non date mark exempt food held for greater than seven days was voluntarily disposed of.
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
|
0
|
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 four (4) pans of cooked empanada mix at ambient temperatures placed in ice baths to cool. Ice baths were at an insufficient size to hold entire length of pans; portions in ice baths were cooling effectively, while elevated portion was still above hot holding. CDI - Pans of food were transported to to walk in freezer. EHS and food employees reviewed Spanish language cooling charts posted on WIC door.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (metal catering pans) on shelving with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed automatic empanada press with no ANSI or NSF labeling or documentation. Replace uncertified equipment with approved ANSI certified or equivalent food safe equipment. REPEAT.
Note: No escalation in point deduction due to improvement from previous inspection. EHS observed no improperly stored food in storage throughout establishment. |