LONDA'S TO GO

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC deep metal pans of cooked pinto beans, black eye peas, mashed potatoes, meatloaf, and green beans above 41F with date marking 9/10-25-9/16/25. CDI - PIC voluntarily discarded foods above 41F. 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 .

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 that cooked macaroni and cheese and yams were cooling in ineffective ice baths. EHS educated the PIC on how to assemble an effective ice bath to accelerate cooling. Although the PIC was already using metal pans, the setup limited the surface area in contact with ice water. After the training, the PIC switched to smaller, shallow pans, increasing the surface area and allowing the ice water to surround the food evenly rather than only touching the bottom of the pans. Points not escalated at this time due to improvement of cooling raw foods in WIC. See Temp Chart. 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 .

4-501.11 Maintain equipment in good repair Observed after 30 minutes without opening the WIC ambient air at 40F-41F with secondary thermometer. WIC digital temperature display was observed at 46F. PIC will place work order for repairs again. Observed condenser leaking water into buckets inside WIC.

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 raw marinated meats (chicken wings and flounder) prepared today cooling in WIC with plastic covering. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids. -0.5- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloth buckets stored in 10ppm chlorine sanitizer concentration. -CDI- PIC corrected concentration to 100ppm. -0.5-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed PIC cloth drying clean dishes. -CDI- EHS educated PIC on not cloth drying and only allowing dishes to air dry. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed PIC manually warewashing dishes with wash solution at 104F. -CDI- PIC corrected to 116F. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of handwashing sink, making access difficult. -CDI- PIC rearranged items. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. -CDI- EHS provided signage to PIC. -1-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed yams reheated to 138F and green beans reheated to 157F. -CDI- PIC reheated items to above 165F. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available for use. **10 DAY VERIFICATION REQUIRED** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed Mac and cheese, yam juice, black eyed peas, Lima beans, cornbread and broccoli casserole with no protective coverings. -CDI- PIC covered items. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed mashed potatoes prepared more than 2 hours ago at 80F and yams at 76F. Observed cornbread batter containing buttermilk prepared more than 4 hours ago at 47F. -CDI- PIC voluntarily discarded items. -1.5- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed green beans hot holding at 133 and baked chicken hot holding at 127F in steam cabinet. -CDI- PIC reheated green beans to 180F and chicken to 187F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 items prepared today that did not meet cooling parameters. Observed mashed potatoes and rice cooling in WIC with no active stirring. Observed rice cooling tightly packed in container. Observed raw marinated chicken cooling in plastic containers with lids. Observed cut cabbage and cut collard greens cooling in opened plastic bags in 2 separate large bus tubs packed tightly. -CDI- EHS educated PIC on proper cooling methods and PIC discarded items that did not reach cooling parameters and separated other items into smaller containers and removed lids. **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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm chlorine sanitizer concentration. -CDI- PIC replenished supply to 100ppm. -0-

4-501.11 Maintain equipment in good repair. Observed broken ice machine. Repair or replace. -0-

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 two containers of gravies cooling in plastic containers, high volume to surface area ratios, cooling at room temperature. CDI reheated to hot hold 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 .