|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in WIC above 41F. PIC stated delivery was made at 8 am and door was left open until around 11am. Since then door to WIC has been open and closed frequently to restock items on make line. EHS observed ambient temperature in WIC between 38-40F during inspection. Lids of all items above 41F were removed to allow for cooling and more air circulation. EHS could not determine source for TCS items to be above 41F and could not determine if these items were held above 41F for longer than four hours. PIC stated most of the items in the WIC were in and out of walk in due to restocking the line prior to inspection. EHS did observe these items adequately cooling during the inspection (see temperature chart). TCS were allowed to continue to cool and EHS advised to monitor temperatures regularly.
EHS observed make unit in front of fryers holding at an ambient temperature of 46F. EHS observed all TCS items in make line above 41F. PIC contacted repair tech who showed up before end of inspection. Repair tech stated make unit could be repaired tomorrow. PIC stated facility could effectively operate with one make unit due to the slow trend of business on Monday’s and would use emergency TPHC if needed. EHS provided emergency form. 3-day VR required. REPEAT. (3) **If cold holding is out during next inspection risk control plan will be implemented.***
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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed grilled chicken cooling in freezer that was originally held on time during lunch shift. PIC stated this item should have been discarded following policy. CDI - PIC voluntarily discarded chicken. (0) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tomato sauce and spinach dip cooling in deep pans in freezer. PIC stated these items were prepared at 1:30pm and placed in freezer to cool immediately after cooking. Time was documented but temperature was not. EHS advised to notate temperature when items begin cooling to ensure time documented provides the correct time for cooling. EHS stated cooling starts at 135F, therefore, placing items directly from cooking into freezer would actually not begin cooling until 135F is achieved, which could allow for more time to cool then documented. EHS observed temperature of both items above 70F at 3:30pm (see temperature chart). CDI - PIC placed both items on sheet pans and spread thin to effectively cool. REPEAT. (1)
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 |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep gashes present on cutting surface creating an area that no longer can be effectively cleaned. CDI - PIC voluntarily discarded cutting boards.
4-501.11 Maintain equipment in good repair. Observed one out of four of the WIC fans in disrepair. PIC stated the engine to this fan went out two days prior to inspection. EHS observed excessive water dripping from fan. Repair tech arrived on site and stated WIC fan would be replaced the next day. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan covers in WIC covered with debris and residue. Increase cleaning frequency to avoid accumulation. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile above mop sink missing. PIC stated it was broken recently. Replace. (0) |