|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed empty chlorine jug at chemical dish machine and 0PPM sanitizer during cycle.
CDI- PIC replaces chlorine jug and chlorine tests at 100ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several knives stored as clean on magnetic strip with food debris on blade.
CDI- Knives returned to ware-washing. (-1.5) |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT.
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.
Observed several items in WIC and lowboy prepped yesterday which remain above 41F.
CDI- PIC voluntarily disposes of cooked beef and sliced tomatoes. See general comment. (-3)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked pork belly in lowboy at 51F. Chef states it was in use on prep top and recently returned to cold holding.
CDI- PIC labels pork belly for TPHC. Item last at 41F at 9:30am given until 1:30pm on TPHC. EHS advises staff not to leave items on prep tops for extended periods unless labeled for TPHC. (-0) |
|
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 guiso on prep counter for TPHC without time label. Product was still below 41F.
CDI- Guiso time stamped for 4 hours. (-0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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
Observed several TCS items with failed cooling rates which were in tightly sealed cellophane. EHS advises PIC on proper cooling methods. Cold air must be able to circulate, and warm air cannot remain trapped inside packaging to cool successfully.
CDI- Items with failed cooling voluntarily disposed of. (-0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloth in chlorine solution exceeding 200ppm.
CDI- Chlorine diluted to 100ppm. (-0) |
|
49
|
0
|
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 accumulation of food debris in lowboy and cooler gaskets throughout facility. Increased cleaning frequency advised. (-0) |