|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed diced tomatoes, cooked veggie empanadas, and chicken empanadas in make unit and lowboy cooler above 41F (see temp chart). PIC stated empanadas had been placed in WIC an hour prior to inspection for lunch rush. Diced tomatoes were in lowboy cooler and PIC stated they were in cooler over night. Temperatures were checked in the morning but not with the tomatoes. CDI - PIC voluntarily discarded all items above 41F. (1.5)
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
|
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) EHS observed a few items where the date marking label showed the date the label was printed but did not show when the product was set to expire. PIC stated when facility receives items from commissary they are instructed to, when opening a package from commissary, to removed sticker and apply a new date mark with date product was opened and expiration date on old label so that food is only held within 7 days. EHS observed instead of an expiration date: “see packaging”. PIC stated that employee must have incorrectly printed the date and forgot to include the date from the commissary label. CDI - PIC was able to refer to old invoice from commissary to be able to adjust the date marking to reflect the actual prep date of item and fixed date. PIC stated further training will be provided to employees on this process to avoid issues in the future. EHS observed this on only two pans during inspection. (0)
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths stored in sanitizer bucket at 0ppm. CDI - Food employee voluntarily discarded cloth and sanitizer. Made new bucket at correct concentration of 100ppm (chlorine solution). (0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils stored in hot water with debris present in water. CDI - PIC removed utensils and emptied water. Utensils were placed at three compartment sink to be washed, rinsed, and sanitized. (0) |
|
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. EHS observed light out above ice machine. EHS observed missing ceiling tile above WIC. REPAIR. (0) |