|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed mashed potatoes at 113F and beans at 114F in hot box. Observed sweet potatoes at 105F in hot box. CDI - mashed potatoes and beans had been placed in hot box after reheating and before hot box had gotten to temperature within the last hour. PIC had food reheated. Sweet potatoes were left overnight in a hot box and were voluntarily discarded by PIC.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed food in reach ins such as fruit cups, slaw, watermelon, philly steak, chicken, potato, etc. (see temperature log) above 41F. CDI - Food was voluntarily discarded by PIC. REPEAT.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 fruit cups with labels all reading use by 8/25. CDI - PIC stated the fruit cups were from fruit cut the day previously but were incorrectly labeled. PIC had staff member correctly label with label gun all fruit cups.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
Observed food in low boy cooler over 41F. PIC stated the low boy had been filled this morning after food was prepped. (Low boy ambient temperature read 37F.) Observed other foods such as tomatoes being placed in reach ins wrapped in plastic to cool. CDI - Food was all moved to WIC to cool. EHS discussed proper cooling methods with staff. REPEAT.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ribs cooling under running water at 78F. CDI - EHS discussed cold water temperatures with PIC and appropriate thawing methods. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed avacados on prep line with stickers still on them. Stickers need to be removed prior to washing. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed speed rack at pizza station and stand mixer with food debris/build up. Needs cleaning. REPEAT . |