|
24
|
1.50
|
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 cooked chicken and cooked beef at stored in containers without time and/or temperature controls. PIC stated that the items would be added to TPHC template currently for chicken wings. CDI-PIC updated TPHC template and added time labels to cooked items. |
|
33
|
0.50
|
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. Observed cut cabbage without a cooling rate change while in wrapped plastic in WIC. PIC stated cabbage had been cooling for an hour prior to arrival. CDI-PIC removed plastic wrap to increase air flow and transfer of heat. Repeat, but points not escalated due to improved cooling methods in facility.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door with multiple openings between frame and the door. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ladles and fryer screens stored in area in between woks that cannot be effectively sanitized. EHS spoke with PIC about storing them on a surface that can be cleaned every 4 hours or a sanitized container that can be switched out every 4 hours. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal containers wetstacked. PIC separated containers to air dry. Repeat. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing topside lid. PIC stated that landlord would be contacted. Repeat. |