|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed collards, cabbage, and green beans holding below 135F. PIC stated that they have been having issues with that part of the hot well not holding items 135F and above. Items in those wells will be held on emergency TPHC, changing every 4 hours. VR required.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one TCS item in WIC 41F and below. All other TCS items were holding between 42-48F in WIC. Ambient vacilated between 45- 38F after having allowed thermometer to stay in WIC for 15 minutes with door closed. Then EHS stood in closed WIC for 10 minutes watching the thermometer which rose and fell multiple times from 45 to 38F. PIC stated temperatures were taken in the WIC around 7:30 am and were in in the high 30sF. No temperatures were taken since that point. PIC voluntarily discarded all items holding above 42F and moved the other items to the other RICs. Facility needs to have WIC looked at by repairman. VR required. Repeat
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 . |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed prep sink not able to shut off all the way, small stream of water running. Repeat. No escalation, previous plumbing issue was repaired. |