|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC # 2 above 41F. Observed ambient air of unit at 46F. EHS placed thermometer in unit a 2nd time and observed ambient air at 40F. Refer to temperature chart. -CDI- PIC voluntarily discarded of cheese as items had not been in use today and placed raw meats in WIC to cool back down. -0-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Although ambient temperature was at 40F, EHS recommended PIC have RI units serviced due to items being out of temperature and items in dairy cooler were reading right at 41F. PIC agreed. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cut cherry tomatoes in WIC with no date. Observed cut red cabbage in WIC with no date. Observed turkey in RIC date marked 3/7 (discard 3/13) & 3/15 (discard 3/21) and black beans date marked 2/28 (discard 3/5). Observed filet in WIC date marked 2/21. -CDI- PIC voluntarily discarded of items past date and cut cabbage as PIC was unsure of prep date. PIC properly date marked cherry tomatoes for 3/21 and filet which was prepped 2/21 but pulled from freezer yesterday. **REPEAT** -3-
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
|
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 latke mix and cherry tomatoes cooling with lids on. -CDI- EHS educated PIC on cooling methods and PIC vented lids to facilitate rapid cooling. -0-
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head coverings. **REPEAT** -0.5- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink. Repair. -0- |