|
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 tomatoes in walk in cooler prepared at 4:30am still above 41F. CDI: Tomatoes voluntarily discarded. EHS provided suggestions to PIC regarding cooling including but not limited to adding ice to the water after using veggie wash so the tomatoes remain 41F and below during preparation. Then, be sure to slice and place tomatoes in the walk in immediately after prep. EHS also discussed different placement of the tomatoes as they were right next to do the door. The facility received a large delivery this morning and they cleaned the walk in floors meaning the door was left open for some time with the tomatoes right at the door. Consider also uncovering tomatoes until fully cooled to 41F.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items placed on the board upon arrival. Observed tomatoes above 41F. CDI: Tomatoes voluntarily discarded and replaced with tomatoes at 41F or less. Ensure all items placed on the board are 41F prior to being placed on TPHC. |
|
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 sliced tomatoes cooling in covered plastic trays stacked together in the walk in cooler. CDI: Most pans voluntarily discarded. 4 pans were 41F or below. (See notes in #20)
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no hair restraint preparing food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on tall reach in freezer. PIC stated that she already has a maintenance ticket in for replacement. Observed burger drop in cooler with damage along the edges where plastic is cracked and foam is exposed in some areas. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 minor ice build up in drop in freezer for fries. REPEAT VIOLATION Previous violation corrected. |