|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. When asked about policy PIC stated that they use dented cans as long as food inside appeared to be fine. EHS advised that facility should not use dented cans and they should be discarded or segregated for credits. CDI- PIC voluntarily discarded the can. Facility should create a policy for how to handle dented cans. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up inside the ice machine. More frequent cleaning is recommended. Points not escalated due to improvement with food contact surface cleanliness. **REPEAT** |
|
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 cottage cheese, cut lettuce, shredded cheese and potato salad on the salad bar holding above 41F. See temperature chart. CDI- PIC voluntarily discarded the items. EHS spoke with PIC about making sure the ice is surrounding the entire product and possibly utilizing smaller portions.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open bag of cabbage in the WIC with no date mark. CDI- PIC date marked the item as it was opened the day prior. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility does not have test strips for the quat sanitizer in the 3-compartment sink or for the low temp dish machine. PIC stated they will order test strips. 10 day VR required. |