|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties in reach in cooler above 41F. CDI: Product was voluntarily discarded. All other items within the reach in were cold. The cooling log form the 33rd floor kitchen showed 40F for the product prior to transport. It was determined that the product was likely left out therefore rose in temperature. EHS reminded PIC to verify temperatures of items when they arrive and get them into holding equipment as quickly as possible. REPEAT VIOLATION
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sandwiches held on time, per PIC, with no available procedures. Procedures in 33rd floor kitchen were not the process being completed and no logs were available as referenced. CDI: The time of the product was documented on a holding log and this time was used. EHS emailed PIC a copy of the blank TPHC form and it was correctly filled out.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for rare beef served with pho bowl on the menu. CDI: Consumer advisory added to menu boards. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cup lips and lids with coffee splash on them stored as clean. |