|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked chicken in stove drawer and lettuce at salad station above 41F. PIC states that foods have been here less than two hours. CDI PIC placed foods in blast chiller to quickly cool to 41F. -1.5 Points
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 EHS observed garlic butter being held on TPHC at pizza station with a start time stamp but no end time stamp. CDI PIC correctly placed end time on garlic butter. -0 Points |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sanitizer bucket stored on floor. CDI PIC removed bucket from floor and relocated it 6 inches off floor. -0 Points
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed a sanitizer bucket on prep line with zero ppm. CDI Employee remade sanitizer bucket and was tested between 150-200ppm. -.5 Points |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed kitchen utensils stored in in use utensil water at 119F. CDI PIC changed temperature on steamwell to 140F. -.5 Points |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. EHS observed standing water in dish pit area. CDI Employee used water squeegee to remove excess water into floor drain. -0 Points |