|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 boiled eggs holding above 41F in a container in flip top cooler, and 2 plastic containers of romaine and seasonal lettuce mix holding above 41F in salad drawer cooler. See temp chart. CDI: PIC discarded items and EHS instructed PIC to not stack eggs as high in container in flip top cooler and to monitor lettuce in salad drawer cooler to ensure cooler is holding temp. REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 4 opened bottles of milk products without date mark in low boy cooler in bakery. Employees were unsure of when products were opened. CDI: PIC voluntarily discarded items missing date mark. Facility has good overall system for date marking. PIC ensured products that were replaced had date mark. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Written procedures for TPHC were not available for milk and creamer being held on TPHC at coffee bar. CDI: EHS assisted PIC filling out TPHC form onsite. |
|
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 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 . Observed several small plastic containers of sliced tomatoes covered in WIC cooling since 8:40AM. Tomatoes were cooling at an insufficient rate to meet cooling parameters. See temp chart. CDI: PIC uncovered containers and moved to WIF to rapidly cool. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch and a bracelet while preparing food. CDI: EHS instructed employee to remove watch and bracelet while handling food. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a container of cooked rice and quinoa with handle resting on food. CDI: PIC moved scoop so that handle was stored above rice and quinoa. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets falling off of door of low boy cooler for coffee station at front prep line which was preventing door from fully closing. All items in unit were 41F or below. Submit service request to have gaskets replaced to ensure unit door can be closed and food items are kept at 41F or below. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility has test strips to measure chlorine level of dish machine, however a shipping label was placed over color comparator which prevents facility from determining if concentration levels are within required levels. VERIFICATION REQUIRED within 10 days to ensure facility has purchased new test strips or has a way to compare color of test strips. |