|
24
|
1.50
|
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 Lettuce and cheese were missing TPHC labels. 1 portion of cheese also had discard time of 10:03AM and had not yet been discarded at 10:20AM. Ensure staff place TPHC labels on TCS foods on line, such as the lettuce and cheese. CDI - Cheese with 10:03AM discard time was discarded and PIC placed TPHC labels on lettuce and shredded cheese. |
|
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 Pan of gravy measured 63F in walk-in cooler. Employee stated it began cooling 2 hours ago. Use shallow pans or ice bath to cool TCS foods after cooking or preparation. CDI - PIC moved gravy to freezer in shallow pan.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle was observed touching ice in ice machine. CDI - PIC corrected stored ice scoop with handle out of the ice. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Microwave door is damaged. Repair or replace microwave. 0 pts. |