|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of pooled raw shelled eggs to be stored on a shelf in the WIC directly above bags of grated parmesan cheese.
CDI - PIC relocated pooled raw shelled eggs to lower shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 an insert container of portioned bags of Italian sausage to be overfilled at the pizza station opentop leaving the top bag in the container to be at a temperature of 47F. Pizza employee stated it had just been refilled during the lunch period and wasn’t in the unit for longer than 1 hour.
CDI - Sausage used immediately.
- Observed insert containers of cherry tomatoes, pickled mixed vegetables, mozzarella, and speck to be at temperatures of 44-46F in the dessert station opentop. PIC stated that they have been noticing some issues with it recently and are currently awaiting for parts to arrive to repair it completely but that it had been holding temperatures during their line checks. All items are stocked into the unit in the morning from the WIC and have not been in the unit longer than 2 hours. EHS advised PIC to not use the unit for TCS foods until the repair can be made. REPEAT.
CDI - All items placed into the blast chiller to rapidly cool down.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed an insert container of garlic oil made from fresh garlic to be time stamped at the pizza station from 11am-4pm, which is 5 hours total.
CDI - Pizza station employee changed sticker to 11-3pm. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal bowls to be wet nested on the clean dish racks in the dishwashing area. |