|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately eight (8) portioned bags of mozzarella in counter display cooler used to hold TPHC salads above 41F. Observed right side prep unit at ambient temperature of approximately 52F (no TCS food stored within at time of observation.) Observed left side prep unit ambient temperature at 58F, with all TCS foods (approximately nine (9) portions of sliced meats, sliced mozzarella, cooked shrimp, etc.) at between 48F and 52F. Per conversation with PIC, doors of units had been open during breakdown of units (removal of TPHC products.) PIC voluntarily disposed of mozzarella portions and rotated all TCS foods in right prep unit to WIC to cool correctively. A verification of cold holding equipment will occur no later than 7/16.
Note: EHS observed portioned mozzarella cheese in grab n go cooler actively cooling from prep and cooler with an ambient temperature of 38F. EHS will assess cooler for its ability to cool and cold hold TCS food upon verification visit.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM 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 approximately seven (7) bags of portioned in house grated cheese blend (Asiago, Parmesan, and Romano) at counter top with no labeling. Per observation of the cheese original packaging, portions are to be held under refrigeration. Per conversation with PIC, cheeses are portioned daily and voluntarily disposed of prior to the end of each shift. CDI - EHS and PIC reviewed TPHC procedures held in house; procedures were amended to include bagged portions of cheese to be held at either room temperature for 4 hours or less or at 70F or less for up to 6 hours, starting from their removal from the WIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed one (1) employee engaged in warewashing manually drying dishes via clean towel. CDI - PIC and EHS reviewed drying procedures; utilize air drying for recently washed and sanitized equipment. |