|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- *Observed - Sliced Tomatoes held on TPHC without label marking time when food is removed from temperature controlled environment. *CDI - PIC labeled item to indicate 4 hour time hold. PIC stated food is there for roughly an hour at most. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Large plastic container of Spaghetti noodles and Large plastic container of Rice cooling in WIC with little change in temperature after 45 minutes. *CDI - PIC used both items immediately for to-go orders. PIC stated both containers will be used for roughly 70 to-go meals each (packaged in small meal prep containers) then immediately frozen.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Bags of shredded beef thawing under 85F running water. *CDI - PIC placed items into a. Water and ice bath. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employees without proper hair restraints while engaged in food prep. |