|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 insert containers of sliced tomatoes, 2 insert containers of cherry tomatoes, an insert container of spicy feta and large plastic container of spicy feta to be at temperatures of 45-46F in the 2 door lowboy refrigerator across from the WIC. Ambient was observed at 45F. PIC and prep employee stated that the unit was working this morning when they arrived and that it was a big prep day so the unit had been opened and closed frequently since this morning and the unit was pushed up against the wall, not allowing for the fan to get proper air flow. Unit was not observed at 41F by the end of the inspection but did go down to 46F from 47F. PIC contacted repair company at the time of the inspection. All TCS items moved to the WIC to rapidly cool back down. Non-TCS items may be kept in the lowboy while awaiting the repair. 3 day VR to observe repair.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
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 an opened container of basil pesto in the 2 door lowboy refrigerator to not be dated marked at the time of the inspection.
CDI - PIC date marked basil pesto.
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 . |
|
33
|
0.50
|
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 - Observed 3 insert containers of shredded lettuce to be cooling at a rate of 0.0 degrees/min in the WIC. Items were just prepped and observed to have their lids on and stacked on top of one another, not allowing for adequate air flow around the product.
CDI - Items unstacked and lids removed to allow for proper air flow around the product.
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 . |
|
49
|
0.50
|
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 WIC fans to have accumulations of dust/debris on their surfaces. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the connection point between the spray nozzle and the faucet to be spraying water all over the place when in use at the 3 compartment sink. Water was turned off at the sink for this reason at the time of the inspection. Facility does have a functional dishwasher so there is an approved method to wash/rinse/sanitize dishes.
CDI - On-site employee was able to tighten the clamp for the connection point so the water would no longer spray all over the place when in use. |