|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 2 trays of 1/2 chickens at temperatures of 46-48F on the speed rack in the WIC. Speed rack was noted with every slot full, allowing for very little air flow around products on the speed rack. One tray was dated 6/28/25 and one tray was dated 6/29/25 and PIC stated that the chickens are brought into the WIC to cool down and then shredded to be used in other dishes as needed. PIC was unable to definitively say if the trays cooled down properly before being found out of temperature today. PIC stated they have not been used today in prep and should not have been removed from the WIC. WIC ambient and all other products observed <41F.
CDI - PIC voluntarily discarded both trays of 1/2 chickens.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 a plastic container of cut 1/2 chickens on a shelf in the WIC at a temperature of 49F. Date mark indicated it was cooked this morning at approximately 9am. PIC stated that staff cools it down on a sheet pan before cutting it up and placing into the plastic container.
CDI - PIC removed chicken from plastic container and placed back onto sheet pan to rapidly cool. EHS observed at <41F during exit interview.
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
|
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 2 trays of 1/2 chickens cooling on the speed rack in the WIC. WIC speed rack was noted full, allowing for no air flow around the product and PIC could not confirm the items ever cooled down properly.
CDI - PIC voluntarily discarded both trays.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets of the front counter lowboy refrigerator to have an accumulation of food debris. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink adjacent the office to have a hot water handle broken, allowing for a continuous stream to come out of the faucet when not in use. |