|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw bacon stored over RTE sausage patties in WIC. CDI- positions of both items switched to compliant storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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.
Sliced tomatoes did not cool within allowed parameters from previous day prep. tomatoes were tightly stacked and covered. CDI- discarded voluntarily. Tightly covered, dense salads dropped 4.0 F in an hour of cooling. CDI- salads tossed and uncovered.. Honeydew dropped 4.0 F in an hour of cooling. Rate is not compliant. Honeydew chunks tossed and uncovered.
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
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.: Through discussion with PIC, determined some TCS foods are held on TPHC with no written procedures, ie cheese slices in grill prep unit. Any food that is intended to be held on TPHC must have a written procedures and documentation to allow for traceback to start of TPHC. Follow up visit to verify within 10 days.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 : Found many foods cooling from ambient prep in covered containers in reach in coolers and WICoolers. Some items such as sliced bologna also were stacked in a dense volume. CDI- all uncovered to continue cooling process. Bologna also spread out over a shallow tray, dropped from 47.0 F to 43.0 F in 30 min, enough to meet 4 hour cooling time maximum allowed..
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 . |