|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not find employee health policy information. CDI - PIC e-mailed sample health policy and will have employees sign the form. 0 pts.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pomodoro sauce in walk-in cooler and pizza cooler bottom (7 total) measured 46-52F and we’re cooling since yesterday. TCS foods must cool from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours. CDI - PIC discarded sauces.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pans of sausage and pepperoni in sandwich cooler top measured 48F and 47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Burrata cheese in small sandwich cooler was date marked as being prepared on 5-22. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded cheese. 0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Pomodoro sauce and bolognese sauce were both cooled in deep containers overnight and did not reach 41F within 6 hours. 2 pans of cut tomatoes measured 46F and 56F in pizza cooler and sandwich cooler bottoms. Use ice wand/ice bath or shallow pans/containers to quickly cool TCS foods. Also, use walk-in cooler or freezer to cool TCS foods after preparation. CDI - Tomatoes moved to freezer to cool and the sauces were discarded. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
Yes |
3-302.15 Washing Fruits and Vegetables (C) Pear in cooler on line still had sticker on it. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets on several cooler doors along the line. Replace torn gaskets. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee drink on cutting board while he was cutting peppers. Store employee drinks in a separate area, such as a low shelf. |