|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed sliced roast beef, sliced turkey, and sliced ham cooling at a rate of 0.05 during inspection after exactly 1 hour of cooling. PIC stated that they had received those items in the morning around 8:30am. The first cooling temperature was recorded at 11:30am, the second cooling temperature was recorded at 12:00pm, and the last cooling temperature was recorded at 12:30pm. EHS observed an ambient temperature of 49F in the side room of the WIC unit. -CDI- PIC voluntarily discarded the necessary food items. (0 pts)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several items in the side room of the WIC above 41F during inspection. EHS recorded an ambient temperature of 49F in the side room. The main section of the WIC had an ambient temperature of 44F. TCS food items in the main section of the WIC were at a temperature of 41F or below. PIC voluntarily discarded all of the TCS food items that had been in that section for longer than 4 hours. Risk control plan filled out during inspection. PIC was allowed to move all TCS food items to another WIC to remain open until the main WIC is fixed. REPEAT*** VERIFICATION REQUIRED***. (3 pts)
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-1T |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed all items in the facility marked for 8 days. Ex: 9/23 - 9/30. All TCS food items shall be only marked for 7 days with the day that the items were cooked, prepared, or removed from its original packaging counting as day 1. VERIFICATION REQUIRED*** (1.5 pts)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed several pieces of equipment throughout the facility in disrepair. PIC stated that the facility does not use those pieces of equipment. Also observed the side room of the WIC with an ambient temperature of 49F. Repair or replace all equipment that is not working. REPEAT*** (1 pt) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 wire racks in the WIC with accumulated debris and residue. Increase cleaning frequency to help prevent the accumulation to debris and residue. (0 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed the hand sink in the back hallway leaking from the drainage pipe, as well as from the faucet. Repair the necessary hand sink. (0 pts) |