|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit holding raw fish, raw chicken, and cut lettuce with TCS foods above 41F and ambient temperature of 48F (see temp chart). PIC voluntarily discarded raw foods there held in WIC from the night before and moved raw shrimp and cut lettuce to WIC to rapidly cool. VR within 3 days to check status of prep unit.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked noodles and boiled eggs with a preparation day of 9/30, but were cooked on 10/2 per PIC. CDI-PIC corrected date on items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 corn and potatoes on time without timer set, food was removed from temperature an hour prior to arrival. CDI-PIC to update time recording system of facility and use time labels for products, PIC added times for TPHC foods. |
|
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 raw shrimp at 65F in prep unit that PIC stated was thawed 2 hours prior. CDI-PIC moved raw shrimp to WIC to rapidly cool. EHS spoke with PIC about proper thawing procedures and ensure that the water the food is submerged in is below 70F and that all parts of the food cannot exceed 41F when undergoing thawing under running water.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed small, mechanical bug light stored above large, closed containers of spices. PIC moved bug light.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects by dishmachine, prep sink, and mop sink. Repeat, but point deescalated due to improvement in facility. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler washing hands at 3 compartment sink. EHS notified PIC and PIC provided education and hands were rewashed at handwash sink. |