|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top above 41F. Observed closed containers of sliced tomatoes and cut lettuce in WIC above 41F. PIC state that they were cut around 1 pm today. EHS educated PIC on methods to cool down TCS food quickly. CDI PIC put tomatoes in prep unit on ice and opened lid of containers in WIC so they can cool down.
Observed half & half in low boy at 45F. CDI PIC voluntarily discarded
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 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 Observed sliced tomatoes and cut lettuce cooling in WIC in covered containers and stacked on top of each other. EHS educated PIC on cooling quick methods for TCS foods. CDI PIC took lids off of containers and crisscross stacked them so the air could flow around the food. REPEAT
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine used for shake cups not working properly. Facility will use back dish machine until it is repaired. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed dish machine thermometer not working properly. PIC stated that she will order a new one. EHS thermometer tested dish machine at 172F VR needed 8-18-23 |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 2 employee drinks with straws stored in low boy commingled with customer food. CDI PIC removed employee drinks |