|
20
|
1.50
|
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 50 chicken tamales and 50 pork tamales 48F. PIC stated items were cooked and prepared yesterday with proper date mark observed. Since items were cooked and prepared yesterday and above 41F in the reach in cooler where they were said to be cooled items did not meet proper cooling parameters. CDI- PIC voluntarily discarded the items.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - EHS observed all hot well items on TPHC. PIC was unable to provide written procedures for TPHC. CDI- EHS and PIC provided MCPHD written tphc form.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed purple spray bottle of cleaner without a label. CDI- PIC labeled the item.
7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed labeled first aid kit stored above food prep and single use items. CDI- PIC moved item away from food prep and single use item storage. |
|
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 100 tamales prepared yesterday and left in reach in cooler according to PIC above 41F. Items were densely packed, wrapped and in equipment not rated for cooling for more than 6hrs according to PIC. CDI- PIC voluntarily discarded the items.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - EHS observed secondary containers of sugar, salt, spices without labels. CDI- PIC labeled the items. |