|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee relocate trash container then proceed to handle clean pans without washing hands. Observed another employee turn faucet off with bare hands after handwashing. CDI, employees rewatched hands. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed hot pickled onion cooling at 63 degrees F at 1:25 and 2nd cooling temperature at 2:16 was 59 degrees F. Cooling calculation indicated that method not effective to reach cooling parameters. CDI, ice wand placed in unit to facilitate cooling and recommendations to continuously stir and use of metal containers suggested to operator if using ice bath as cooling method.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef, pico, cut tomato and cheese cold held greater than 41 degrees F. CDI, foods voluntarily discarded and ground beef portioned earlier relocated to WIC to rapidly cool.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed items held on TPHC not identified with 4 hour discard label and another item on TPHC with discard time exceeding 4 hours. CDI, foods voluntarily discarded. |
|
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 - Observed hot pickled onion cooling at 63 degrees F at 1:25 and 2nd cooling temperature at 2:16 was 59 degrees F. Cooling calculation indicated that method not effective to reach cooling parameters. CDI, ice wand placed in unit to facilitate cooling and recommendations to continuously stir and use of metal containers suggested to operator if using ice bath as cooling method.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed not testing device for dish machine on site. CDI, EcoLab supplied testing device after inspection . |