|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Items in Prep Unit 1 and 2 above 41F, see temp chart for details. White Meat chicken in WIC above 41F.
PIC placed all TCS items in prep units 1 and 2 onto TPHC and moved items in prep unit 1 lowboy into WIC as they were prepared this morning at 11AM to be cooled and properly cold holding. PIC voluntarily discarded White meat chicken from WIC.
EHS Observed all items placed onto TPHC written onto procedures with item title and end times added to TPHC time log.
A Verification visit will be conducted within 72 hours to verify that the prep units have been repaired and can maintain proper cold holding temperatures.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Cooked Shrimp from Saturday without date marking. *CDI - PIC date marked item.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0
|
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 - 1 densely packed container of Cooked Shrimp and 1 densely packed container of Lo Mein Noodles cooling in WIC with little to no change in temperature after 30 minutes. *CDI - PIC evenly distributed items into separate metal containers to improve the cooling rate.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - torn Gasket to WIC in need of replacement and left gasket to prep unit 2 torn in need of replacement. |
|
49
|
0.50
|
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 - Grease build up on clean dish storage rack above 3 compartment sink. Shall be maintained clean to remove possibility of contamination to clean multi-use containers. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Build up on floors, walls and doors throughout kitchen area. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
*REPEAT* 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee food stored above food for consumers in prep unit 2 lowboy. *CDI - PIC moved item to lower shelf removing possibility of contamination. |