|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy strawberries in produce WIC during inspection.
CDI - Strawberries voluntarily discarded.
0 pts. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a multitude of food holding below 135F during inspection. See temperature chart. All foods had been in hot holding for fewer than four hours.
CDI - Foods reheated to over 165F before being placed back in hot holding.
1.5 pts.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed buffalo chicken in sandwich prep and milks in milk coolers holding above 41F during inspection. See temperature chart.
CDI - Chicken voluntarily discarded. Milks had been stored outside of units’ air curtains for fewer than four hours. Milks moved to WIC to cool.
0 pts.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed a multitude of foods intended to be placed on TPHC within 30 minutes of REHS discovery holding far above 41F during inspection. See temperature chart. Items were not going to cool fast enough to be safely placed on time. See violation 33 for further details.
CDI - All items moved to WIF on uncovered, shallow pans to complete the cooling process before being placed on time. PIC opted to delay serving all items until 41F was achieved.
1.5 pts. |
|
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 a multitude of foods cooling from ambient while in deep, covered plastic containers stored in prep units and/or lowboys during inspection. Various items were going to be placed on TPHC shortly, and needed to rapidly cool.
CDI - All items uncovered, moved to WIF, or moved to blast chiller to hasten cooling.
0 pts.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed damaged flooring in downstairs kitchen during inspection. Repair necessary to preclude pest harborage.
0 pts. |