|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed cambro full of washed and RTE monte carlo lettuce stored below multiple cases of unwashed produce, inside the WIC.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a few TCS food items cold holding inside make table units above 41F (see temp chart). PIC stated that these items were recently stocked and EHS observed temperatures had dropped since first observation to the second.
CDI: Food items that had not yet reached 41F or below were moved into the WIC to rapidly cool down, as make tables are not built to cool down food items.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed deli containers of house-made sauces with TCS ingredients (caesar dressing, aleppo oil) missing time stamp to indicate the start time at the mezze station. EHS observed all other stations had time stamps for the TCS food items held on TPHC.
CDI: PIC had food employee create time stamp as EHS confirmed food items had not been out at room temp for over 4 hours. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no chlorine test strips to measure concentration level of chemical dish machine. EHS used personal chlorine test strips to ensure machine was properly working, and confirmed that it was reading above 50ppm chlorine.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |