|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 several TPHC hot items that had been on hot line without time stamp. CDI Employee started placing time on log while EHS was on line. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed tcs food items thawing under running water that was 80F at prep sink. Cool running water at or below 70F needs to be used for thawing. CDI- PIC put ice into the thawing container to bring water temperature to 70F or below. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed several clean pans and containers stacked together while still wet. Ensure items are dried before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board at the deli station is excessively scored and no longer easily cleanable. It needs resurfaced or replaced. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed faucet in coffee station in front that needed to be sealed into place in the sink. |