|
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 half and half milk, whole milk, and heavy cream in upstairs WIC without date mark. -CDI- PIC verified when foods where originally opened and properly date marked the items.
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 . |
|
33
|
0.50
|
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 empanadas cooling in tightly covered pans in low reach-in cooler. PIC empanadas were delivered from Manolo’s Bakery this morning, and may have risen above 41F during unloading/stocking of coolers. -Ensure foods are held in refrigeration throughout transport and immediately placed in cooler upon delivery. Do not leave foods at room temperature for excessive amount of time after delivery. If cooling is necessary after stocking coolers, leave foods uncovered and in shallow pans for rapid cooling. -EHS and PIC discussed proper receiving temperatures and ensuring all TCS foods are delivered at or below 41F (or above 135F for hot foods). EHS did not observe active receiving of delivery during inspection. -By end of inspection, EHS observed empanadas cooling at sufficient rates to reach 41F within 4 hours.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed low reach-in cooler, not in-use, in downstairs cafe during inspection. PIC stated cooler does not work and plans on repairing/replacing it in the future. -Repair or remove un-used cooler from premises. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed no chlorine sanitizer for upstairs dish machine during inspection.Observed dish machine reading at 0ppm chlorine, with no backup chlorine sanitizer available. -During inspection, PIC ordered chlorine sanitizer. Facility will utilize 3-compartment sink and downstairs dish machine until chlorine is delivered. |