|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken in the WIC above 41F but below 45F. PIC stated that the chicken was prepped yesterday. Chicken was in large containers and wrapped. EHS recommended that after chicken is prepped, to place into multiple pans so that it is evenly spread out. PIC understood.
-CDI- PIC moved the chicken into the WIF to rapidly cool, before moving into multiple containers.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed dumplings, RTE shrimp, and 2 containers of cut cabbage in the WIC with no date marking present. EHS and PIC discussed that date marking of RTE foods. Foods requiring date marking in all other portions of the kitchen were properly date marked. -CDI- All foods were prepped within the last 3 days, PIC added proper date marking.
Ensure proper date marking procedures.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 several foods on TPHC with TPHC boards reading 11:00 AM - 3:00 PM. EHS notes that the observation was made at 10:40. EHS coached PIC on proper TPHC procedures and emphasized that TPHC must start when the food in taken from refrigeration at 41F, not when the facility officially opens to the public.
-CDI- PIC understood coaching, and properly time stamped the foods on TPHC. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed base boards by the WIC and WIF with heavy pitting and deterioration, ensure that base boards are made to be smooth and easily cleanable. |