|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed yogurts received into facility. Yogurts were placed into WIC and dated by the PIC for today's date. Yogurts arrived prior to the arrival of EHS for inspection, facility was still actively receiving other foods throughout the inspection. EHS observed that the yogurts were at various temperatures above 41F, with boxes varying from 43F to 48F. -CDI- PIC voluntarily discarded all yogurts received above 41F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salads stored in pass through refrigerator from Monday 9/22 that was recorded at 43F. -CDI- PIC voluntarily discarded out of temperature salad.
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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed salad and yogurt bags enter into TPHC in the facility at 10:10, the TPHC whiteboard had 10:40 start time for both salad and yogurt bags. EHS coached PIC stating that when the items for TPHC leave refrigeration is when the start time needs to begin. Not when lunch starts. -CDI- PIC changed time on TPHC whiteboard to reflect properly.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0
|
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 salads cooling in the pass through refrigerator. salads were recorded at 55F. When PIC was asked about using the pass through refrigerator for cooling the PIC stated that this is not the proper procedure for cooling salads in the facility. -CDI- PIC moved the salads into the WIC to cool per the facilities procedures of cooling.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and lunches in the WIC stored over juices for children. |