|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, sliced ham, and sliced provolone cheese at sandwich making station with cold holding temperatures between 58F and 59F. CDI - Items were placed on TPHC and PIC stated that items do not last more than two hours at sandwich making station. PIC has been advised to place sandwich station cold holding unit on TPHC. TPHC procedures were discussed with PIC. Deli/Bakery currently uses TPHC procedures for cooked chicken and focaccia bread. -REPEAT- -3 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked spinach thawing partially submerged under running water with a temperature of 78F. Correct thawing methods include thawing under refrigeration, thawing during the cooking process, and thawing completely submerged under running water with a temperature of less than 70F. CDI - Cooked spinach was taken to prep area to begin preparation. -0.5 points- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets. -0.5 points- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual warewashing temperature at three compartment sink to be 107F. CDI - Hot water was added to increase warewashing temperature. -0 points- |