|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 dented cans of crushed tomatoes with heavy dents along their seams to be stored amongst wholesome cans on the can storage rack. PIC stated that they had just arrived on the truck this morning and due to staff hours being cut they had not had a chance to go through the cans.
CDI - Cans labeled do not use and moved from the storage rack. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed a plastic cambro of cooked pasta noodles to be at a temperature of 45-46F after cooling overnight. Employees stated that the pasta was cooked the night prior and then staff placed it into the plastic cambro with a tight fitting lid and into the lowboy at the cookline.
CDI - PIC voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced tomatoes to be overfilled in the cookline opentop refrigerator with the top portion being at 45-52F. Cookline employee stated that they were from earlier today and that tomatoes are prepared daily prior to opening at approx 10am. REPEAT.
CDI - Top portion of tomatoes moved to the WIC to rapidly cool.
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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility properly utilizing 4 hour TPHC to hold cooked chicken breast at the cookline but was unable to present written procedures. PIC stated the previous binder that contained the written procedures had food spilled on it and they had recently changed to a new binder and believes the TPHC written procedures were lost during that transition.
CDI - EHS provided paper copy of the written procedures
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 a plastic cambro of cooked pasta noodles to be at a temperature of 45-46F after cooling overnight. Employees stated that the pasta was cooked the night prior and then staff placed it into the plastic cambro with a tight fitting lid and into the lowboy at the cookline, all of which prevent the product from adequately cooling down.
CDI - PIC voluntarily discarded.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior bases of the RIFs in the dishwashing area and the 2 door lowboy freezer at the cookline to have accumulations of food debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the walls surrounding the dishwasher to have accumulations of food debris/grime. |