|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in WIC Chicken salad sandwiches made Today at 9:01 am temping at 44F at 1:10 pm ;Pass 4 hrs cooling time-CDI-PIC voluntarily discarded food items.
Observed all cheese chubs in meat and cheese display case temping at 43-46F/ within 4hr cooling parameter, had been taken out for slicing-CDI-PIC placed items in WIC for rapid cooling.
Observed in customer grab-n-go a variety of sliced meats in plastic bags and a medium amount of Greek salads temping above 41F ( see temp chart).-CDI-PIC voluntarily discarded food items.
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) (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 cooked Pizza’s in holding station with no TPHC start or end time.-CDI-PIC was able to print out start times. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed throughout the facility single-service/use items out of original packaging soiled with food debris, dust, and residue not in use.-CDI- PIC voluntarily discarded to go containers. Repeat |
|
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 in pizza reach-in cooler floor flooded with a type of food liquid that had food debris mixed in.No contamination observed due to food placed on an elevated rack ; Observed all through out facility, especially within reach-in coolers, non food contact surfaces storage areas soiled with food debris/residue in need of frequent cleaning.
Observed 3-comp sink sanitizer drain board soiled in need of more frequent cleaning. Repeat |