|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. At the beginning of the inspection there was no designated PIC present in the kitchen. CDI, PIC arrived 20 minutes into the inspection. PIC was assisting in another store. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melon in a deep covered container, prepared within the last hour. Observed the melons at 47 F and then after 30 minutes the melons were still at 47 F. CDI, product uncovered.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 several products between 43 - 55 F in the display grab and go unit closest to the pastry display. Refrigeration unit was functioning properly, but the items may have been part of an earlier delivery to the kitchen from the commissary. Unable to determine how long the food had been out of temperature. Observed a log for temperature checks, but the log was not item specific. CDI, all items 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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. Observed half & half, and milk at the coffee station with a time label from 6:00 and 7:00 am this morning. Ensure the products are discarded within 4 hours and relabeled per the written procedure. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 melons being cooled in a deep covered container. Observed deli sandwiches on a sheet pan wrapped in plastic. Ensure food is vented during the cooling process or use the freezer to quickly cool foods after preparing the sandwiches. CDI, items unwrapped and cooled. Sandwiches placed in the freezer for rapid cooling due to being above 41 at the end of the 4 hours window. Both products began cooling properly during the inspection.
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 . |