|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in WIC cold holding without lids. CDI - PIC added lids to prevent contamination. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Observed salsa on 6 hour TPHC without being monitored. Salsa was only 1 hour in to 6 hour TPHC. CDI - PIC added new time sticker to allow for 4 hours instead of 6 hours. PIC stated they will only being holding salsa on 4 hour TPHC moving forward. |
|
33
|
1
|
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 pico cooling In PU at 44F. Chef stated they prepped pico 30min before EHS temped item. EHS checked cooling temperature 30 minutes later and temperature had not dropped. Pico stored in deep container. CDI - PIC halved container keeping a smaller portion in PU and the rest moved to WIC for rapid cooling.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use to go containers stored with visible splatter on container and food contact surface exposed. CDI - PIC voluntarily discarded contaminated containers and stored upside down to prevent contamination. |
|
49
|
1
|
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 heavy black build up on grill and build up of food residue on prep counters on cook line. Increase cleaning frequency. EHS observed significant improvement. |