|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observation: EHS noted that facility was using outdated employee health form. The facilities form included 5 of the 6 reportable illnesses. CDI: EHS will provided the updated form to the PIC.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observation: EHS observed cut lettuce, sliced tomato, sliced cheese and pattied ground beef where found to be above 41F and right at the 4 hour window for cooling. Items were in deep containers with lids. CDI: PIC removed the lids from the containers to facilitate cooling. REPEAT. Points not escalated due to overall performance of facility.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observation: EHS found that cooked mushrooms were being held at 113F in the hot well. CDI: PIC voluntarily discarded the cooked mushrooms.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observation: EHS observed that facility holds blanched fries on TPHC for 2 hours. Facility was not following corporate procedure document. CDI: EHS educated PIC on procedures and directed PIC to the corporate policy standards for TPHC. |
|
33
|
1
|
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
Observation: EHS observed cut lettuce, sliced tomatoes, sliced cheese, and pattied ground beef cooling in the WIC in deep containers with the lid on. CDI: PIC removed the lids to allow for rapid cooling. EHS provided education about proper cooling methods and advised that lids be left off of the products until they reach 41F. REPEAT.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observation: EHS noted a few pans wet stacked in the clean dish storage area. CDI: EHS stacked the pans to allow for air drying. PIC stated in coming days more shelfs were going to be utilized for drying dishes to elevate this issue. |