|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
REPEAT Observed sausage links in prep cooler above 41F (about 61F) due to resting on top of food pans in unit. PIC placed sausage links in WIC to rapidly cool. Milk in thermoses at customer self service bar was around 51F. These thermoses were placed on 4 hr TPHC since facility discards at end of service. CDI
Due to improvement, point eduction will be reduced to half points.
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 . |
|
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 items held on 4 hour TPHC without time signature of start or discard time. These items also needed to be added to the current TPHC form located on office door. (Breakfast sausage, potatoes, and customer self service thermoses for milk/half and half.) CDI-PIC added items to TPHC form and marked down discard time on white board. Breakfast is from 6:30-10am and PIC indicated that these items have been always discarded after breakfast service. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed breakfast and dinner menu with asterisk noting disclosure of undercooked food items to menu items that are not/should not be undercooked - i.e. asterisk was located next to chicken sandwiches, fish and chips, quarter chicken, shrimp pasta, ribs and French toast.
PIC will adjust menu accordingly. Verification required within 10 days. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed thawed raw salmon filets in prep reach in that were still in ROP packaging with vacuum seal still in tact - packaging notes that fish must be removed from ROP before thawing. |