|
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. EHS observed facility utilizing TPHC for all cold items on make line. PIC stated the process is to hold all refrigerated TCS items for 6 hours while monitoring temperature to ensure items do not exceed 70F. PIC stated all items held out of refrigeration are held for 4 hours. EHS observed TPHC forms filled correctly for all items, however, all items were documented for only the four hour hold. EHS advised that facility fill out new forms for the items held on 6 hour hold to account for that process since it does not match the documented procedure. EHS observed procedure being done correctly during inspection, with temperature logs available to show refrigerated foods do not exceed temperature. CDI - EHS provided copy of TPHC form and PIC filled out form with EHS prior to end of inspection. PIC will pass information along to other stores, as this is now a brand standard. (0)
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 container of sliced tomatoes cooling at inadequate rate (see temp chart). EHS observed container of tomatoes tightly covered with plastic wrap. EHS provided education on cooling methods. CDI - PIC removed plastic wrap and lid to allow for adequate air flow to cool. EHS verified adequate cooling rate prior to end of inspection. (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 . |
|
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. EHS observed numerous flies present in dish room area. EHS advised to monitor area and potentially increase pest control. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
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 pans being wet nested above dish machine. CDI - PIC removed pans and staggered them to allow for air drying prior to storage. (0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed facilities high temp disk for checking dish machine in disrepair during inspection. PIC ordered new disk during inspection and showed EHS invoice. EHS will return in ten days to verify compliance. (0.5) |