|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, potatoes and plantains hot holding below 135F. CDI- PIC reheated all items to 165F and above and placed back in hot holding. EHS spoke to PIC about using TPHC for some of the items that were above temperature going forward.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored above prep table. CDI- PIC moved spray bottle to the bottle shelf of the prep table. |
|
33
|
0
|
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 Observed raw beef and raw chicken stored in the two door reach in cooler with temperatures above 41F. PIC stated items had been pulled from the freezer the day prior to thaw in the reach in and the food employees had pulled both raw meats this morning for prep. Items were cooling in plastic containers with tightly fitting lids not cooling at a rate to achieve 41F in 4 hours. CDI- PIC removed lids to allow foods to quickly cool.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed food employees manually warewashing with the water temperature below 110F. CDI- PIC drained basin and filled with warmer water reaching 114F. |