|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep table. CDI - relocated to below prep table. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sprouts, chicken salad, goat cheese, cut lettuce, cut tomatoes, breaded chicken, grilled chicken and mozzarella in the prep top cooler all above 41F. Facility closes at 3 and will be discarded all items in the top prep cooler. Ambient air was 44F.
Verification visit required to ensure compliance and that the unit is maintaining 41F and below. PIC has decided to temporarily use ice to keep TCS foods cold in the prep top cooler. No product is in the prep top cooler overnight. PIC will contact refrigeration to check on the unit. Unit did go from 48 to 44F before I left. I will visit in the AM.
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 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time written for goat cheese held on TPHC. CDI: Goat cheese was discarded
NOTE: Through discussion temperature is not being monitored on the goat cheese to ensure it does not go above 70F. EHS reminded PIC that this must be done once the food exceeds the 4 hour hold time and the food shall be discarded if it goes above 70F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 soups cooling in covered plastic containers. CDI - PIC vented the containers and will place in the walk in freezer to cool rapidly.
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 . |