|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not taking temperatures of TCS foods for receiving, not monitoring temperature throughout service and not monitoring procedures for TPHC. VR no later than 07/07/2024 to ensure PIC closely monitoring temperatures and TPHC. -1-
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts, cooked mushrooms and cooked eggs cold holding above 41F in flip top portion of prep unit in same section as freshly cooked, cooling pork. CDI - PIC moved cooked pork to different unit to cool. Remaining TCS foods reheated and consumed as part of family meal. -1.5-
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 |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked rice held using 4 hr. TPHC procedure placed back in rice warmer at end of 4 hr. time expiration. Previously, PIC stated this rice was eaten by staff at end of time window. CDI - PIC voluntarily discarded. -1.5- |
|
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 cooked pork cooling at a rate of .10 degrees per minute in flip top. CDI - PIC moved to stove, reheated and consumed as part of family meal. EHS reminded PIC about proper cooling methods. -.5-
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 . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles throughout kitchen over prep areas, dish washing areas, over ice machine and in dining room with water damage. Replace these with nonabsorbent ceiling tiles. REPEAT -1- |