|
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. EHS observed three containers of rehydrated noodles in WIC above 41F. PIC stated these noodles were rehydrated the day prior and then placed in WIC to cool. EHS observed containers with tight fitting lids. PIC stated they were instructed not to use ice, however, EHS educated PIC on appropriate cooling methods and advised an ice bath can be used as an effective means to cool. CDI - PIC voluntarily discarded noodles due to missing cooling window. (0)
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 |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, lettuce mix, and noodles above 41F. EHS observed tofu and lettuce in three door reach in unit above 41F. EHS observed ambient temperature of cooler at 46F via internal thermometer. PIC voluntarily discarded tofu and salad mix and will place a work order in for the unit to be assessed. EHS instructed PIC to not utilize cooler for any TCS foods until ambient temperature is below 41F. EHS observed noodles at room temperature on make line above 41F. PIC unaware the temperature of the noodles. PIC stated no temperature checks had been conducted today. PIC stated facility will utilize TPHC for noodles moving forward. REPEAT. VR required in 3 days. (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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed three containers of cooked eggplant and one container of tofu with date marks beyond 7 days. CDI - PIC voluntarily discarded items. REPEAT. (1.5)
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 . |
|
33
|
0.50
|
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 EHS observed three containers of rehydrated noodles in WIC which failed to meet cooling parameters. These noodles were in large plastic cambros with tight fitting lids. EHS advised to cool without lids and use additional cooling methods such as ice baths if cooling rate is inadequate. CDI - PIC voluntarily discarded noodles due to missing cooling parameters. (0.5)
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed a few scoops stored in dry goods with handle in direct contact with product. CDI - PIC removed scoop. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a few AC vents in kitchen accumulation a large amount of dust. Increase cleaning frequency to avoid accumulation. (0) |