|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Facility cooks chicken breast directly on grill to just under 165.0 F. Chicken is then transferred to middle shelf over grill to finish cooking to 165.0 F. Chicken is then placed on higher shelf to hold at 135.0 or above. Employee pulled chicken of 153.0 F from middle shelf and began cutting for salad. CDI- chicken discarded and chicken temping at 176.0 F used. |
|
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: Onions and peppers held on TPHC were not labeled with a start or discard time. PIC stated onions were placed on TPHC holding at 10:00 AM CDI- discarded voluntarily. |
|
33
|
0.50
|
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: shredded lettuce cooling tightly packed in covered shallow pans. CDI- covers removed and lettuce lightly tossed to allow cold air to contact food. Lettuce dropped 5 F in one minute.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Multiple soiled cloths on cutting surfaces at front line. |