|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 white rice inside WIC at 52F, which was prepared the evening prior and failed to cool at a proper rate. CDI- PIC voluntarily disposes of rice. REPEAT. See comment. (-3) |
|
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 margarine and TCS dressings near the cook line, and spicy mayo at the sushi station stated to be on TPHC for lunch service only, without labels to indicate discard time. CDI- PIC labels items with discard time. REPEAT. (-1.5) |
|
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 Observed large pot of rice inside WIC which failed to cool properly- EHS advises the PIC to utilize shallower containers placed nearer to the WIC fan, in order to facilitate proper cooling of rice. 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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed stickiness and debris at sushi station handsink, and dried resin from pest control services visible on the appliance. EHS advises the PIC to clean and sanitize the hand sink at earliest opportunity. EHS also advises the PIC that Orkin’s resin is safe to remove and no longer effective to thwart pests once the color has turned from pale amber to dark brown, and should be removed at such point. (-0) |