|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Diced Ham, Cut Tomatoes, Sliced Provolone and Blanched Mushrooms above 41F in sandwich and salad flip top units. PIC stated some items were prepped this morning and some items were prepped recently within the last 30-60minutes. *CDI - PIC placed items into standing RIC to be more efficiently cooled. Items struggled to cool or maintain proper cold fishing temperature due to flip tops being left open during rush.
NOTE: PIC will begin using TPHC for specific items that are rotated constantly causing temperatures to be difficult to maintain. EHS assisted PIC in filling out TPHC procedures and explained TPHC procedures and its importance to be followed correctly.
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 |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. *Observed - Open package of frozen French fries stored beneath handsink on empty pickle bucket. *CDI - PIC stated they briefly placed item there but it was supposed to be stored on prep surface. PIC placed items into standing back onto prep surface. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep without the use of a proper hair restraint. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth stored inside red sanitizer bucket below proper concentration, 0ppm. *CDI - PIC emptied and refilled all 3 sanitizer buckets at proper concentration. EHS explained importance and methods to improve wiping cloth storage methods. |