|
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 rice labeled to TPHC with yesterday’s time sticker. CDI- PIC removes and replaces sticker with accurate 4 hour window. (-0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine in sanitize basin of 3 comp sink at >200PPM; level too high to be read by test strip. CDI- PIC dilutes chlorine to 100-150 PPM range and informs dishwasher of need to monitor levels with tests strips and dilute throughout service as needed. (-1) |
|
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 tightly wrapped salmon filets and crab salad inside sushi case lowboys prepped this morning, not cooling at an adequate rate (prepped 11 am, temping 46F at 1:45 pm). CDI- PIC moves items to WIC and unwraps for rapid cooling. Items reach 41F by 2:00 pm. EHS advises the PIC not to utilize lowboys for primary cooling or tightly wrap filets which have not yet reached 41F. -REPEAT- (-1)
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls, platters, and other mulit-use utensils at clean dish racks. EHS advises the PIC to spread dishes out to allow full drying. (-0) |