|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine with black debris build up. Clean frequently to avoid build up. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - In Panda Express WIC, 3 metal containers of Marinated teriyaki chicken closest to the WIC door cooling from ambient prep with little change in temperature after 30 minutes. PIC stated items were prepped at 8AM leaving items with 15 minutes to cool at time of second temp check. *CDI - PIC voluntarily discarded cooling items closest to door and placed other containers cooling further from the door into WIF to rapidly cool. See temp chart for details.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
24
|
1.50
|
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 - Shredded Lettuce, Sliced Cheese and Sliced Tomatoes held on TPHC without labels indicating when food items were removed from temperature controlled environment or when food shall be discarded. *CDI - PIC voluntarily discarded all items and replaced unit with fresh items and placed labels. |
|
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 - Teriyaki chicken marinated and cooling from ambient since 8AM near WIC with little change in temperature and approaching ambient cooling parameters end time. *CDI - PIC voluntarily discarded items and placed items able to make it into WIF 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 . |