|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, marinara, cheese in tall reach in holding above 41F. EHS found that employees make pizzas to order. Facility does not have enough cold holding equipment for items that need to be held cold while in prep. The facility has a sheet tray housing containers of pizza topping. The entire tray is removed from the tall reach in, placed on the prep table, held there to make pizzas, then placed back into the tall reach in once completed. Pizzas are served during the lunch hours of 11am-2pm. On average the facility makes about 10-15 pizzas a day throughout that lunch period. During that time frame pizza toppings do not have the opportunity to cool. EHS checked the cooling rate of the chicken and cheese. The cooling rate for the chicken was -.06F. The cooling rate for the cheese was .06. Cooling parameters cannot be achieved if the cooling process is constantly interrupted. EHS will require that foods either be held on TPHC, space be provided in prep top unit to accommodate for pizza toppings or more equipment be obtained to ensure compliance with food safety standards. CDI- Discarded.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 no time stamp for rice, chicken, green beans or sweet potatoes on TPHC. CDI- Discarded.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed approximately 6 containers of milk products (almond, oat, 1/2 and 1/2..) on TPHC beyond the 4 hour limit. Items were labeled for 7am start time. CDI- Discarded. |