|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding above 135F in hot box. CDI- Chicken reheated
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 Observed cheese, tomatoes, cream cheese, cilantro lime sauce and other sauces in prep top and cold drawers holding above 41F in cold drawer units. Unit was turned off. Sauces in cold drawers were held overnight in unit while it was turned off. CDI- All items in cold drawers voluntarily discarded. Items in prep top were pulled from the walk in cooler at 9:30am and placed on the line. CDI- Items placed in the blast chiller to cool. Unit is new and was not plugged in yet. Unit plugged in and cooled. Unit is not to be used until proper cold/ hot holding temps are reached. Items cooling down in blast chiller. Temps were 45F-40F.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items on TPHC on the line prior to being placed in TPHC holding above 41F. Items were on the line set up for TPHC. Time stickers had not yet been printed. Unit was not on. CDI- All items taken to blast chiller to be cooled.
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 Observed no time stamp for items held on TPHC. CDI- PIC printed stickers once food was at/ below 41F.
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. Observed no procedures for items held on TPHC. CDI- Items added to procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed toppings chutes in need of cleaning. |