|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not ensuring procedures for TPHC are being followed, not ensuring TCS foods are being held at required hot / cold temperatures, not ensuring utensils are being properly sanitized. CDI- During exit interview, REHS reiterated the importance of managerial control.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used as a dump sink. Ice dumped in hand sink. CDI- PIC observed also. Sink cleared. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Associates working at 3-comp sink were sanitizing in solution registering 0 ppm by test strip. CDI- sink emptied and re-filled. Solution read 200 ppm. Be sure to test sanitizing solution at EVERY sink fill-up.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Found two pans of grilled chicken at patient plating with chicken below 100.0 F. Chicken reheated to 182.0 before further service. Found two pans of blanched and sauced vegetables in hot box at cafe buffet line 124.0 F. Reheated to 198.0 F.
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 . |
|
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 : Found many RTE foods in WIC all 43.0 F after 24 hours since prep. Maintenance called and found WIC set at 40.0 F. Ambient temp of WIC 41.0 F. Maintenance set unit to 35.0 F and unit began to cool down. CDI- All food prepped previous day or before discarded voluntarily. Found deli meats, sliced cheese, in sandwich prep top above 41.0 F. See temp chart. Temp log from earlier in the AM indicated food was 38.0 F when placed in unit. CDI- food moved to WIF for rapid cooling. Prep unit should be evaluated as apparently food rose from 38.0 F to 45.0 F in about an hour.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf: TCS food on TPHC at cafe grill area was not marked in log book for today’s date. Associate at grill stated he had been too busy to record food on log. CDI- all food voluntarily discarded.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P: found cooling sausage and cooling fried potato cakes in WIC that, according to PIC, had been on TPHC at the breakfast service. PIC stated he had rolled the cart containing the food into the WIC. All voluntarily discarded. Remember ALL food kept on TPHC shallow not be returned to refrigeration for later service. |