|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed guacamole with diced tomatoes in WIC that had been prepped at 8:55am maintaining 44F at 2:25pm.
CDI - PIC voluntarily discarded.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 incomplete TPHC procedures on site during inspection. Facility’s written procedures outlined which cold foods are held on TPHC, but failed to include hot foods held on time, and how compliance with 3-501.19(C) will be met.
CDI - EHS provided TPHC template and aided PIC in filling out during inspection.
0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
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 guacamole with diced tomatoes being cooled while in sealed plastic bags stacked together in WIC during inspection. Guacamole had missed cooling window. Observed salsa prepped at 11:30am cooling while in stacked, deep, covered plastic containers in WIC. Salsa was maintaining 60F at 2:25pm.
CDI - PIC voluntarily discarded guacamole. EHS recommended utilizing ice baths to cool guacamole moving forward. Salsa containers were unstacked, uncovered, and placed in ice baths to rapidly cool. EHS observed salsa cooling at adequate temperatures when paired with active stirring. EHS recommended utilizing active stirring to aid cooling moving forward.
0.5 pts.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various working containers in kitchen prep area not baring labels indicating their contents.
CDI - PIC had employee label all working containers.
Repeat. 1 pt. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being held in sanitizer with a concentration of 50ppm quat during inspection.
CDI - Employee replaced solution.
0 pts. |