|
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 roasted tomatoes and red peppers held on 4-hour TPHC without a time stamp stating the start/discard time. -CDI- PIC correctly added time stamp. |
|
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 onion chili oil cooling too slowly (at a rate of 0 F/min) in an ice bath. Chili oil was originally prepared this morning, at 11am, and was still within its cooling window. Ice bath for chili oil had no ice water along the bottom, preventing rapid cooling. -CDI- PIC moved chili oil to WIC for rapid cooling.
-Observed artichokes placed in prep unit cold drawer for cooling, after being opened from a can at room temperature this morning. Prep units are not efficient at cooling. Ensure TCS foods are at or below 41F prior to placing in prep unit. Utilize WIC, freezer, or ice baths for rapid cooling. -CDI- Because artichoke was still within its 4-hour cooling window, PIC moved artichokes to WIC for rapid cooling. By end of inspection, EHS observed artichokes cooling at sufficient rate to reach 41F.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed spice containers (salt, pepper) without labels Observed squeeze bottles of oil without labels. Label all containers. -REPEAT- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried prior to stacking. -REPEAT- |