|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed both make units holding above 41F (see temp chart). TCS foods stored inside were holding above 41F. PIC stated no temperatures had been taken today to monitor if units were operating properly and that adequate cold holding temperatures were achieved. EHS observed potatoes that had been cooked and diced cooling in make units but no temperatures taken to monitor the cooling process. EHS unable to determine if items prepped today were placed in make units under 41F since temperatures were not taken. EHS advised that frequent checks and monitoring is required to ensure these processes are conducted correctly and equipment is holding at correct temperatures especially with the increase in ambient temperature due to hot weather. 10-day VR required. (1)
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS items in both make tables stored above 41F. (See temp chart). Ambient temperature of both make units were observed above 41F. PIC voluntarily discarded all TCS foods that were stored in unit over night. And removed all items prepared after 5pm and placed in blast chiller to cool back down. Facility was approved for emergency TPHC of six hours for tonight’s service only. PIC stated repair tech would arrive at 8 am tomorrow for repairs. EHS advised that PIC shall send picture documentations of invoice and work done for repairs and of the food that was discarded at the end of service. 3-day VR required. (1.5)
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 . |
|
33
|
0.50
|
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 EHS observed cooked potatoes cooling in make unit from being cooked and diced before service cooling make unit. EHS observed temperature above 41F. PIC stated potatoes were prepared at 5pm. EHS advised to move potatoes into blast chiller to quickly cool before using for service. (0.5)
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 . |
|
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 walls in dish area accumulating black residue and debris. Increase cleaning frequency to avoid accumulation. (0) |