|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink with two garbage cans in front of sink blocking sink. CDI PIC moved garbage cans. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed several containers of salsa made by blending room temperature TCS items (canned tomatoes), items were finished and placed in WIC at 8:30 and after 4 hours were holding over 41F. CDI PIC voluntarily discarded. EHS advised to placed canned items in WIC day before using.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot box holding under 135F. Items had been placed in hot box more than two hours prior. CDI PIC voluntarily discarded.
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in RIC part of prep unit and ambient holding above 41F. Items that were store overnight were voluntarily discarded. Observed several items on prep line holding above 41F. Items were 41F and below less than 3 hours prior and were placed in WIC to quickly cool. Observed several squeeze bottles of TCS items holding above 41F. Items placed in WIC to cool quickly. EHS suggested that squeeze bottles with TCS items be held under prep tops in RIC or placed on TPHC. 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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed several bags of cooked chicken and cooked rice with no date or time stamp that had been cooked yesterday, then placed in ROP and cooled in WIC. CDI PIC voluntarily discarded. Items must have date and time and be used within 48hrs to be in compliance. |
|
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 several containers of salsa cooling in deep well, plastic containers, tightly sealed that did not cool at proper parameters. . To not put a top on cooling items, use shallow pans, active stirring, metal pans to aid in cooling in correct parameters. CDI Items voluntarily discarded.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of oil with no label. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility did not have max/min thermometer. VR required. |