|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC stated all items in flip top, cheese cooler, and grill cooler are held for 6 hours and then discarded. PIC stated there are procedures are available but were not able to be obtained by end of inspection. PIC was able to correctly identify all steps of TPHC process and time stamps were correctly placed at each area where time is utilized. PIC stated all items are never left for the full time and usually used up within the six hours but product is temped to ensure temperature does not exceed 70F. CDI - EHS provided copy of TPHC form for facility to use until company policy can be obtained for review. PIC will contact EHS with company procedure to ensure the procedure covers all required steps in process. (0)
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two bottles of chemical stored on edge of pan which is used for storing single service items. CDI - PIC moved bottles to below single service items and away from any potential contamination. (1) |
|
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 sliced tomatoes cooling in WIC tightly covered with plastic wrap. PIC stated tomatoes were cut at 1:00pm. EHS observed a one degree change within 15 minutes of cooling. EHS advised to vent pans for cooling then wrap them once 41F is achieved. CDI - PIC vented all sliced tomato pans cooling to effectively cool them within 4 hours. (0)
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without approved thin probe thermometer. PIC ordered a thin probe thermometer during type up. 10-day VR required. (0.5) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in facility during inspection. PIC stated they have weekly pest control. EHS advised to discuss issue with pest control company to reduce harborage of pests. (0) |