|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food employee rinsing personal coffee cup in hand sink. CDI - PIC instructed food employee to use three compartment sink. (0) |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed Mac and cheese cooling in WIC form being prepared this morning. PIC stated Mac and cheese was prepared at 10:30am. EHS observed Mac and cheese above 70F at 2:00pm. CDI - PIC voluntarily discarded food due to missing cooling window. (0)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed bag of Mac and cheese in hot holding box under 135F. PIC stated it was cooked this morning and placed in unit after cooking process finished. PIC stated Mac and cheese had been in hot box for only two hours. EHS fried potatoes under heat lamp at expo window. EHS observed temperature under 135F, PIC stated these items are sold quickly and not left out for long. EHS advised to utilize TPHC in place of hot holding. PIC stated diced potatoes had been out under heat lamp for an under an hour. CDI - PIC removed Mac and cheese and diced potatoes, and reheated to 165F prior to placing back in hot box. (1.5) REPEAT.
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 . |
|
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 EHS observed pasta overfilled in make unit held above 41F (see temp chart). EHS advised to reduce amount held in make unit and ensure items are stored below fill line. EHS observed sliced turkey, sliced ham, garlic/oil sauce, and diced ham held in make units above 41F. PIC showed EHS cold holding logs that had been filled out in the morning. EHS discussed cold holding procedures with PIC. PIC stated logs are filled by food employees daily and verified by Chef. EHS observed that temperatures taken this morning were above 41F, however, PIC stated employees did not notify PIC of any issues. EHS advised to verify temperatures with employees and provide education when needed for corrective actions. **EHS will continue to monitor cold holding, a risk control plan is not needed at this time. Facility has proper SOP’s and monitors temperature at a regular intervals. EHS has advised to increase the frequency of temperature checks. EHS observed a multitude of items under 41F during inspection. EHS observed temperature logs were not being completed during last inspection but observed logs completed and being maintained during this inspection. *** CDI - PIC voluntarily discarded items. REPEAT. (3)
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed multiple containers of deviled eggs in walk in dated beyond 7 days. EHS observed wings in single door reach in held beyond seven days. CDI - PIC voluntarily discarded items. (1.5)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 larger container of Mac and cheese cooling in WIC in deep plastic container without being properly stored during the cooling process. Mac and cheese missed initial cooling window during inspection. EHS advised to split Mac and cheese into smaller containers and stir frequently to quickly cool Mac and cheese. CDI - PIC voluntarily discarded items. (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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple stacks of pans and cambros being wet nested stored as clean. EHS advised to stagger dishes to allow for adequate air drying prior to storing. (0.5) REPEAT. |