|
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 TCS foods for the salad line placed on time for lunch service. EHS observed no time stamp for any items at salad bar. PIC showed EHS log where employees are required to document time food was placed on time daily. CDI - PIC educated employee and instructed time stamp be documented.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed yogurt, melons, and liquid eggs stored in reach in units at the make line. PIC stated these items were left over from breakfast and should have been discarded. CDI - PIC instructed food employee to discard. (1.5) |
|
33
|
0.50
|
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 EHS observed a few items cooling in reach in units cooling tightly wrapped or with lids. These items were prepared today and then placed in reach in unit for storage. Facility utilizes blast chiller to cool per procedure. EHS observed speed rack of uncovered TCS foods cooling in tall reach in cooler. EHS observed thermostat of unit showing 46F. Once door is opened temperature rises 5-6 degrees. PIC stated all items on speed rack were prepared this morning around 10:30 am for catering and lunch service. EHS was unable to determine if unit is in good repair. Due to concern in regards to cooling TCS foods, EHS instructed PIC to remove items to a unit holding under 41F. PIC removed and placed items for service in WIC. EHS observed items cooling adequately in WIC prior to end of inspection.10-day VR required to observe unit in good repair to adequately cool. (0.5)
**EHS observed ambient temperature of unit holding at 38F via internal thermometer by end of type up. EHS will still return within ten days to check on status of unit for long term compliance. EHS advised PIC to refrain from cooling in reach in unit and utilize blast chiller or WIC for cooling solely.***
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. EHS observed tall reach in unit in back area of kitchen in disrepair. PIC stated the unit has been out of repair and will be fixed. (0) |
|
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 gaskets in make units through the service line beginning to accumulate black residue. Increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in a non-designated area in reach in cooler. CDI - PIC removed employee food. (0) |