|
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 prosciutto, roast peppers and mozzarella trays ready for transport holding at 54F. CDI- Items placed in blast chiller to cool. Observed mixed vegetables in hot box ready for transport holding below 135F. CDI- Vegetables in hot box place in the oven and reheated. Observed guac made with tomatoes held out on prep table. Guac was still in temperature (41F). EHS advised that prepared items ready for transport be kept in cold/ hot holding units until active transport is ready to occur. Ensure that all items are placed on TPHC are in temperature prior to being placed on TPHC. |
|
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 Observed rice cooling while tightly covered in the tall reach in cooler. CDI- Rice vented and placed in blast chiller.
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
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw salmon thawing in ROP packaging. CDI- Fish packs cut open. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed potatoes being cut once removed from the bag it was delivered in. EHS explained that vegetables must be washed prior to cutting. |