|
21
|
3
|
Proper hot holding temperatures |
Yes |
No
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. Observed meat sauce and pasta in the hot box holding temperature below 135F. CDI- PIC put items in the oven and reheat to 165F at the time of inspection. |
|
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 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. Observed marinara sauce covered with tight plastic wrapped on top of the container in WIC. The sauce temperature is not changing or cooling down as time go by. CDI- Cooling methods discussed with PIC at the time of inspection. PIC uncovered the sauce container to quickly cool item. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed the facility has a metal stem meat thermometer but not a thin probe thermometer to measure thin foods. Obtain a thin probe thermometer. VERIFICATION NEEDED within 10 days (12/07/23). |
|
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 dumpsters door left opened when not in used. Keep all doors close when not in use. |