|
20
|
0
|
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 steamed broccoli miss cooling parameters (above 41F), after cooling for more than 6 hours in the WIC. Broccoli was cooked yesterday, placed in a large pan and covered with a lid for cooling, and observed at 45F today. -CDI- PIC voluntarily discarded the broccoli.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed masago and tobiko above 41F, stored at room temperature at the sushi bar (see temperature chart). PIC stated masago and tobiko are kept at room temperature during lunch rush. -CDI- PIC placed masago and tobiko on 4-hour TPHC, and labeled both items with the proper time stamp for when they were removed from refrigeration.
-REPEAT-
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
|
1.50
|
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 -Observed cooked tempura shrimp held on 4-hour TPHC with no label identifying the time which the food was removed from temperature control. -CDI - PIC verified when shrimp tempera was originally removed from temperature control (11am) and properly added time stamp.
-REPEAT-
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written TPHC procedures for fried rice held on 4-hour TPHC. EHS observed proper time stamp on fried rice. -CDI- PIC added fried rice to 4-hour TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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
-Observed steamed broccoli miss cooling parameters after cooling too slowly overnight. Observed broccoli at 45F, stored in deep pan and covered with lid. -CDI- PIC voluntarily discarded the broccoli.
-Observed spicy tuna cooling in low reach-in cooler, after being prepped this morning. Low reach-in coolers are not efficient at cooling. Use small portions, uncovered shallow containers, within the WIC or freezer for efficient cooling. -CDI- Spicy tuna was still within its 4-hour cooling window, so PIC moved tuna to freezer for rapid cooling.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the salad prep cooler. -CDI- PIC moved employee food. |