|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Alfredo sauce and pizza sauce began cooling at 10:20AM and still measured 55-80F at 2:30PM. TCS foods prepared with room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - PIC discarded pizza sauce and alfredo sauce. Pasta was cooled properly so kept at half credit. REPEAT
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Pizzas held using TPHC were missing start time. Follow written procedures for TPHC. Ensure time is placed on white board indicating when first pizza was made, and ensure it is used or discarded within 4 hours of preparation. CDI - PIC placed time on board. REPEAT |
|
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 Pizza sauce and alfredo sauce were cooling in deep containers with lids on containers. Establishment needs to use ice baths to cool these items in large containers. CDI - PIC educated on cooling methods and items were discarded. REPEAT
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self close. Repair door so it self-closes. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in dish machine area. Contact pest control to treat for flies. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. Clean dish machine more frequently. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some trash on ground around dumpster. Keep dumpster area clean to prevent attracting pests. REPEAT. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor underneath dish machine. 0 pts. |