|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher in sink upon arrival. CDI PIC moved pitcher to dish area. Not repeat |
|
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 cheese sauce in two large pots submerged in ice bath holding above 70F after 2 hours. PIC stated cooling process started over 2 hours prior to my arrival. CDI PIC voluntarily discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
For more information, please visit: http://meck.co/FoodSafety 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 .
Observed sliced cheese, grilled onions, sliced tomatoes, raw hamburger patty, and salmon filet holding above 41F.
CDI - Items placed on temporary TPHC and time stamped for four hours since placement into drawers. Repeat VR required |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 pork based sauce time stamped for four hours sitting in room temperature. PIC stated there intent was to TPHC this pork based sauce but did not have written procedures. CDI EHS assisted PIC with filling out TPHC template.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cheese sauce actively cooling missing two hour 135-70F window in large vats not being actively stirred and with no temperature log. EHS suggested ice want, active stirring and a temperature log to ensure exact time of active cooling (135F) begins. CDI PIC voluntarily discarded cheese sauce. Observed several items cooling in WIC with hottest items on bottom. CDI Items above began to rise in temperature. PIC switched order to have hottest most recent items on top
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket on hot box to left of stove tops is hanging off track. Needs replacement. PIC stated it is on order.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Hard wood cutting board is cracked and has a few deep divetts. Needs sealing and resurfacing or replacement. |