|
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 horchata in chilled dispenser at 43F. Per PIC horchata is made with rice flour and not cooked rice, but evaporated milk added. Label on evaporated milk states to keep refrigerated after opening. Per PIC and food employee horchata was made at 11:00am today. CDI - PIC had food employee place horchata in freezer to rapidly cool. EHS observed horchata at 39F within 15 minutes.
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 . |
|
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 canned pickled jalapeños stored in metal container with tight fitting lid on in WIC at 59F. PIC stated food employee had opened can at 2pm. After 31 minutes the temperature remained at 59F. CDI - PIC had food employee uncover and placed in an ice bath in the WIF. EHS observed item at 40F 16 minutes later. REPEAT
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bins of tortilla chips stored directly on the floor. CDI - PIC moved bins onto a crate that was 6 inches off of the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths on cutting board on the cook line. Store wet cloths in properly concentrated sanitizer in between uses. CDI - Food employee placed both wiping cloths in dirty linen bag. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use items being stored with food contact surface facing up on shelf above the cook line. CDI - PIC had employee invert all single use items. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 stored on same shelf as food for facility in reach in cooler under prep unit. Store employee food in a designated area.
CDI - PIC had employee move food to separate location. |