|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed both Chicken and Carne Asada on make table HH below 135F. PIC stated that both foods were placed into HH approximately 30 mins prior to EHS arrival. -CDI- PIC placed both metal cambros of Chicken and Carne Asada onto the grill and reheated to 165F before placing back onto HH. Ensure all foods are maintained at 135F or above on HH.
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
|
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 Cheese in Stand up RIC in front of the house of facility cooling at a rate of 0. Cheese was in a tightly closed container. EHS stated to PIC to utilize WIC for cooling and when in the cooling process to keep container lids slightly ajar. -CDI- Cheese was prepped 1 hour prior to inspection and was able to be moved into the WIC to properly cool with lids no longer tightly closed.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice shaker with no labeling present. Ensure that all working containers of food are labeled of their contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes present on the floor of the WIC. PIC stated that they received a delivery between 5:00 am and 6:00 am this morning. Ensure that food is put up from deliveries in a timely manner. -CDI- Food was put up from floor., |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed corrosion on shelving and metal glove containers throughout the facility. Ensure that non-food contact surfaces and equipment is free from rust and corrosion. Resurface or replace |
|
49
|
1
|
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 bottom of shelving and the bottom of HH low cabinets and CH stand up RIC with the presence of soil and food debris. Ensure that non food contact surfaces are cleaned at a more frequent basis and more thoroughly. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster present on the outside of the facility with open doors. Ensure that dumpster doors are closed when not in use. -CDI- Dumpster door closed. |