|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed thinly sliced salmon, scallops, and tuna at sushi station flip top cold holding at temperatures between 52F and 56F. Items are removed from reach in cooler, thinly sliced, and then placed in flip top cooler for service. CDI - All items in flip top were placed on TPHC. Items are held for no more than 30 minutes. Items in reach in cooler were 41F or less. TPHC procedures were updated to represent changes in time control. -1.5 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 . |
|
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 cooked sweet potatoes being held on prep table without temperature control. Sweet potatoes are held on prep table without temperature control for approximately 1 hour and do not exceed 4 hours. CDI - Sweet potatoes were added to established TPHC procedures in establishment. PIC has been advised to mark sweet potatoes with begin and discard times. -0 points- |
|
33
|
0
|
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 covered container of cooked whole potatoes cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food. -0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna completely thawed in walk in cooler while still in ROP packaging. Establishment thaws ROP fish under running water, stores in walk in cooler, then slices for sushi the next day. CDI - All thawed packages of ROP fish were opened. -REPEAT- -0.5 points- |