|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 Employee did not place start times for omelette station TCS foods held on TPHC. CDI - Employee placed 7am start time in log book. REPEAT |
|
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 Chick peas measured 68F in deep container in walk-in cooler. Pizza sauce in other walk-in cooler measured 44F and began cooling at 8:30am. Use shallow pans, ice wands or ice bath and frequent stirring to cool large batches of TCS foods after preparation. CDI - Chick peas moved to shallow pans. Pizza sauce moved to freezer and employee will stir the sauce every 15 minutes until it is 41F. 0 pts.
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 . |
|
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. Some stacks of containers on clean dish shelf were still wet. Allow utensils to air dry after washing before stacking or nesting. 0 pts. |