|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3 pans of mac and cheese in walk-in cooler were missing date labels. Chef stated that they were prepared last night. CDI - Chef placed date labels on pans. 0 pts.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 Pizzas and cold TCS food at pizza station held using TPHC were not logged with start time. Ensure TCS foods held using TPHC are marked to indicate the beginning of time. CDI - PIC filled out log. REPEAT |
|
33
|
0
|
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 Pasta salad was cooling in upright cooler with tight plastic wrap at 45F. Employee stated it was brought from prep 30 minutes ago. Also, melted cream cheese measured 71F in cooler at pizza station and was cooling while tightly wrapped with plastic wrap. Use walk-in cooler, freezer or blast chiller to rapidly cool TCS foods. Leave cooling TCS foods loosely covered or uncovered. CDI - Pasta salad and cream cheese moved to walk-in freezer and vented to continue cooling. 0 pts.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Apples and bread held on self-service were not pre-wrapped or packaged and did not have utensils to prevent potential contamination by consumers. Food on self-service line must be wrapped or packaged, or held under sneeze protection with utensil to prevent potential contamination by consumers. CDI - PIC placed utensils at stations for consumers to use. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 94F during inspection. VR - Verification required within 10 days that hot water is at least 115F. |