|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked pork being held outside of temperature control maintaining 56F during inspection. PIC stated it had been removed from temperature control to be cut prior to the lunch rush, and was forgotten about. Pork had been out of temperature control since 12:00.
CDI - PIC placed in WIF to rapidly cool.
0 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-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 cut cabbage in WIC and cooked chicken in prep unit not baring prep date labels.
CDI - PIC able to confirm both items had been prepped on 3/18/26 and labeled.
0 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 . |
|
24
|
1.50
|
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 rice being held on time with a label claiming rice had been placed on time at 10:00am. PIC stated this label was from the last batch of rice, and that time label had not yet been replaced. Rice temperature confirmed rice had recently been removed from hot holding.
CDI - Correct time label placed on rice.
1.5 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed various fruit flies in establishment during inspection. More frequent or thorough pest control necessary.
0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of sauce being stored on floor during inspection. Ensure foods are stored at least 6 inches off the floor at all times.
0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed togo container and tongs being used to dispense cooked pork being stored directly in food.
CDI - PIC discarded togo container and removed handles of tongs from pork.
0.5 pts. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed single use container that had been washed being reused to store cooking wine during inspection.
CDI - PIC moved cooking wine to reusable container and voluntarily discarded single use container.
Repeat. 0.5 pts. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity.
Observed lighting intensity in WIC less than 10 foot candles during inspection. 10 foot candles required.
Repeat. 1 pt. |