|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray of hash browns to be at a temperature of 107-115F in the front counter steamtable. PIC stated they have not been up at the line for longer than approx 30 mins and are only used for making breakfast sandwiches. REPEAT.
CDI - PIC placed into oven and reheated to 165F+.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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) - Observed a large plastic bon of brisket to be in the WIC with a date mark of 6/23-6/30. PIC stated that they were not from last week and the prep person had forgotten to change the date mark. After conversations with the prep employee it was discovered the briskets were prepared the day before (6/29).
CDI - PIC removed old incorrect date mark and replaced with correct date mark.
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
|
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 multiple trays of coleslaw to be cooling in the WIC at a rate of .083 degrees/min. Items were observed wrapped in tight fitting plastic wrap, not allowing for adequate cold airflow to reach the product and facilitate proper cooling. EHS discussed with the PIC that the facility must either avoid using plastic wrap during the cooling process or have it halfway on so that way proper airflow can reach the product. REPEAT.
CDI - PIC peeled plastic wrap back to allow for proper rapid cooling.
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
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 the interior of the RIF and the overhead metal storage racks used for spices in the prep area to have accumulations of food debris/grime. REPEAT. |