|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored above RTE hummus in roll up pre during inspection. CDI - PIC moved avocados to the bottom of the prep.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato soup in steam well at 73F in the center of the container during inspection. Soup on the edges of the container were maintaining 135F. CDI - PIC stirred soup, raising overall temperature to 157F.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cut melons being cooled in a deep, covered plastic container in WIC during inspection. Melons were maintaining 43F at 11:00am and showed no change in temperature by 11:20am. Observed chickpea salad in a deep, covered plastic container holding at 61F at 11:00am. Salad had just been prepared. CDI - PIC moved both items to shallow container to hasten cooling. Repeat. Facility has shown vast improvement with cooling since last inspection.
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 . |
|
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 sheet pans of cooked potatoes stacked on top of each other with no barrier or gap in between sheet pans. CDI - Employee unstacked sheet trays from each other. Repeat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed heavy rusting on prep table shelves and legs, and on dry storage shelving. Repair or replacement needed. |