|
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 EHS observed TCS items in make table 1 above 41F. PIC stated unit was repaired yesterday but thermostat was adjusted too low. TCS items observed over 41F: jalapeño cream cheese, country pepper cream cheese, sliced ham, sliced turkey, and liquid eggs. EHS observed cream cheese in plastic containers above fill line, country pepper cheese observed in plastic containers as well as metal pan creating two barriers. Sliced ham and turkey observed below fill line but above 41F. PIC stated temperature checks are taken in the morning prior to open. EHS advised to increase frequency of temperature checks and to potentially change the way the cream cheese is stored to see if that affects cold holding temperatures. EHS returned to make unit at the end of inspection after PIC adjusted thermostat. Ham and turkey observed at 41F but cream cheeses stated above did not drop in temperature. CDI - PIC removed all cream cheese above 41F and placed in walk in cooler to quickly cool. PIC removed liquid eggs to be cooled in walk in. EHS verified that these items were actively cooling in WIC after type up. REPEAT. (3)
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 . |
|
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 EHS observed sliced tomatoes cooling in walk in cooler tightly wrapped with plastic wrap. After 30 minutes tomatoes no temperature change was observed. CDI - PIC removed plastic wrap for quick cooling. REPEAT. (1)
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed numerous food employees working front make line without proper hair restraints. (0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed bucket of sanitizer containing wet wiping cloths being stored on prep counter next to ice bin and dump sink. CDI - PIC moved sanitizer to below dump sink. (0) |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils being stored in water at 110F. CDI - PIC removed utensils from water. REPEAT. (1) |