|
20
|
1.50
|
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. Grits measured 96F and were cooling in upright cooler. PIC states that grits began cooling around 9AM. Also, tuna salad in upright cooler began cooling at 10AM and measured 56F at 1:10PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. TCS foods that are never heated, must cool to 41F within 4 hours of preparation. CDI - Grits and tuna salad discarded.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes were over stacked in sandwich cooler top and measured 40-52F. TCS foods in cold holding shall measure 41F or less. CDI - Tomatoes placed on temporary TPHC and will be discarded by close at 3PM. 0 pts.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 1 container of tuna salad in sandwich cooler was dated as being prepared on 5-22 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded tuna salad. 0 points taken due to different circumstances. 0 pts. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of purple chemical was not labeled. CDI - PIC labeled bottle. 0 pts. |
|
33
|
1
|
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 Grits were cooled in container with tight fitting lid and did not reach 70F within 2 hours of beginning cooling. Tuna salad also cooling in upright cooler in thick portion and with tight fitting plastic wrap. Spread out cooling TCS foods and use freezer to cool. Establishment does not have walk-in cooler so cooling should be kept to a minimum. CDI - Grits discarded. Tuna salad moved to freezer and left uncovered. 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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee was wearing watch on wrist. Food employees shall not wear jewelry on their hands or wrists. REPEAT |