|
24
|
0
|
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 Caesar salads held on TPHC without a start/discard time labeled on the TPHC board. -CDI- PIC verified when Caesar salads were removed from temperature control (same time when the first grade’s lunch began) and properly labeled the salad with a start/discard time. |
|
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 -Observed Caesar salads cooling in the reach-in cooler in closed plastic single-service containers. Observed Caesar salads at 49F, after being prepped at room temperature 2 hours ago. PIC stated salads will be used today, to be placed on TPHC for students’ lunch. The latest possible start time for placing salads on TPHC is 12:45pm. PIC and EHS discussed how reach-in-coolers are not optimal for cooling; walk-in-coolers are most efficient. PIC and EHS also reviewed TPHC procedures and discussed how food must be at 41F at the start of the TPHC timeframe (removal from cold holding). Because Caesar salads are prepped the same day of service, EHS and PIC discussed how cooling salads in WIC is most efficient to ensure proper cooling rates and compliance with TPHC procedures. -CDI- PIC placed Caesar salads in WIC for rapid cooling after first temperature check in RIC.
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 |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed max/min thermometer for the high-temperature sanitizing dish machine. Obtain thermometer. -10 day verification visit required- |