|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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- *Observed - Items held on ice using TPHC at the entree station without a time labeled to indicate when items were removed from CH. *CDI - PIC voluntarily discarded items as it was the end of service time.
NOTE: PIC stated all items held on TPHC are set up by the employee assigned to that specific station around 10 minutes before 11:00AM service and discarded at the end of service. EHS educated PIC on importance of time being labeled on items. |
|
33
|
0.50
|
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 - Suran wrapped metal container of Coleslaw cooling in WIC with little change in temperature after 60minutes. *CDI - PIC placed item into blast chiller to be rapidly cooled.
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 . |
|
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. *Observed - Red sanitizer bucket at low concentration of 100ppm. *CDI - PIC emptied and refilled bucket with new sanitizer. |