|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed uncovered container of raw bulgogi beef stored behind RTE foods in fliptop.
CDI- PIC moves beef to front, and all RTE foods behind. (-1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS foods (cooked mushrooms, noodles, scrambled egg, pork dumplings, and kimchi) in fliptop and its lowboy across from cook line between 42F-47F. Ambient temp of unit observed going from 38F to 43F within one minute of door held open. (-1.5)
CDI- PIC relocates all items to other lowboy after verifying items were below 41F this morning, prior to opening. PIC called in work order to equipment. All items rapidly dropped back below 41F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed several trays of fried chicken cooling in WIC with date mark for 3/19. EHS discussed date marking procedure with PIC, who explained they maintain date marks on frozen foods to ensure none kept past 2 months. Food handler mistakenly transferred frozen storage label after cooking, instead of printing new.
CDI- PIC speaks to staff about date marking procedure to ensure understanding. Items correctly dated with prep date of today, 01/22. (-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 TCS dressings on prep top not labeled for TPHC.
CDI- PIC confirms time dressing left WIC and labels items for 4 hours. (-0)
Extra TPHC procedure for dressings: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed fliptop and lowboy with ambient temp rising to 43F after being opened just briefly, and TCS foods inside not able to maintain at 41F or below.
CDI- PIC relocated all TCS foods and called in work order. EHS observed facility still has multiple lowboys available for use. (-0) |