|
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 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 . Observed a container of individually portioned bags of rice being held in prep drawer cooler and a small container of Smokey tomato butter being held on prep counter in which PIC stated is stored on counter throughout the day. both items were above 41F. See temp chart. CDI: PIC placed rice in WIC to rapidly cool and Smokey tomato butter was voluntarily discarded. PIC stated Smokey tomato butter will be held on TPHC moving forward. REPEAT. Points not escalated due to improvement in cold holding since previous inspection. |
|
24
|
0
|
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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of butter being held on TPHC on prep counter with no written procedures for TPHC available. CDI: EHS provided a copy of form to PIC which was completed on site. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 . Observed a container of portioned shrimp tightly stacked and wrapped in plastic cooling in WIC and a sheet tray of ribs tightly wrapped in plastic cooling on speed rack in WIC. Both items were cooling at a rate insufficient to reach cooling parameters. REPEAT |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged ribs thawing under running water in prep sink. Ribs were not fully submerged in water and water running from tap was 73F. CDI: PIC placed ribs in WIC to continue thawing process. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans being stored wet nested on clean storage shelves. Allow equipment and utensils to air dry before stacking. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outer surfaces of flip top coolers and inside surfaces of drawer coolers with build up. Clean as needed. |