|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed cooked rice in sushi low boy cooler dated 9/21. Facility utilizes TPHC for sushi rice during service. During discussion, PIC unaware as to why rice was saved. Front of house manager stated rice was made and used during service but saved as a training guide for the second sushi chef to teach how the rice is prepared. EHS advised that if rice was used for service it shall be discarded after 4 hours if placed on time. Neither front of house manager or PIC could verify if item was on time during on that day. CDI - PIC voluntarily discarded rice. PIC will discuss TPHC procedures with sushi chef. (1.5) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 EHS observed cut beef actively cooling in reach in compartment of make unit. PIC stated beef was prepped at approx. 11 am. EHS observed item tightly wrapped into portions and stored in metal container. PIC relocated beef to WIC during inspection. EHS observed inadequate cooling after 30 minutes. CDI - PIC relocated beef to WIF to quickly cool. EHS observed beef under 41F within 30 minutes.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed uncooked vegetable mix stored in large plastic container with no lid directly under equipment used during service. EHS advised to keep lid on vegetables to prevent any contamination from equipment stored above. PIC stated equipment stored above is stored clean. EHS observed minor food debris on shelving. CDI - PIC placed lid on container. (0) |