|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lettuce in the prep top at 45F PIC stated that the lettuce was prepped at 8:00 and placed directly into the prep top unit. Observed mashed potatoes in the WIC at 53F PIC stated that potatoes were made on Sunday. PIC stated that potatoes were out of refrigeration for 10 minutes before being placed back into WIC. EHS and PIC discussed best methods and practices of cooling and cold holding ambient/cooked prepared foods. -CDI- PIC voluntarily discarded lettuce and mash potatoes.
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 . |
|
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 squirt bottle of water, metal container of sugar and a spice shaker bottle with no label present on them. Ensure that all working food containers are properly labeled to identify food. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large box of bananas stored directly on the floor of the WIC, ensure that all foods are kept at least 6 inches off of the floor. -CDI- box of bananas was lifted off of the floor. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present on them and stored as ready to be used. Ensure all fruit and vegetables are washed and stickers are removed prior to use. -CDI- EHS coached PIC on best practices for washing fruits and vegetables. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ensure that scoops used for non-TCS foods are stored so that they are not in direct contact with the food. Observed handles of scoops touching flour and sugar. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal containers present on the clean dish rack of the facility. Ensure that all equipment is properly air dried prior to being stacked together. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one white cutting board with large cuts and chips present on the cutting surface. Ensure that cutting board is resurfaced or replaced prior to being used. |