|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed that multiple items in the pizza prep unit were above 41F. See temperature chart. PIC stated this was due to the lids being left open during the rush. After 50 minutes the ambient air temperature of the unit was 45F.
CDI- Food in the unit was placed into the walk in cooler in ice baths. See temperature chart.ANy food that had been in the unit more than 4 hours was voluntarily discarded by PIC. Prep unit temperature was dropping at the end of insepction. PIC to use ice to help hold products at 41F or below until unit can be serviced or facility is confident in its ability to hold TCS foods as 41F or below.
**REPEAT** EHS is not issuing a risk control plan due to facility replacing two of the units that were unable to maintain temperatures of 41F or below. See comments for more details.
-3-
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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
EHS observed a bottle of garlic oil and pepper oil being held on TPHC to be discarded at 1:54pm.
CDI- PIC voluntarily discarded the oils. ‘
-0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
EHS observed several flies in the kitchen.
-0- |