|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed mixed vegetables made on 10/22 were 44Fin the walk in, jollof rice made on 10/23 in the reach-in was 45F and wings made in the morning on today was at 67F at 2pm. A return visit will be made to verify proper cooling. |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed some food items made on 10/23 had future dates (10/26, 10/27). Discussed date making procedure with PIC and head chef. The head chef requested date making guidance translated in French to heals with language barrier. A return visit will be made to verify proper date making procedure is in place.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
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. Observed TPHC for wing sauce station is not being followed - the time label was not present at the station to indicate when time started for the sauces. Chef stated the procedure would be updated to specify what time the sauces will the be discarded and re-stocked. A return visit will be made to verify the updated TPHC procedure is being followed. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf). Observed several food items (jollof rice, mixed vegetables, cooked chicken wings) were not property cooled - heavy condensation inside bus tub lids; deep plastic containers used for cooling vegetables and jollof rice; cooked wings cooling in the prep unit. CDI All food items were voluntarily discarded. A return visit will be made to verify proper cooling procedures are being followed. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed frozen fish in a pot of water thawing on the counter, and frozen beef steaks submerged in the prep sink to thaw. CDI - reviewed thawing procedure with PIC and head chef. Fish was moved to the walk-in cooler and the steaks were drained and moved to a pot with running water. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C). Observed the chef had his hair pulled back butdid not have on a proper hair restraint. Discuss approved hai |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes were stored in sanitizer buckets that were visible soiled and less than 200ppm Quat concentration. CDI - sanitizer was remade with a concentration at 200ppm. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the hot water did not reach above 80F. Observed the dish machine with internal booster heater was still sanitizing. PIC switched to single service utensils until water heater is repaired and hot water is maintained. A follow-up visit will be made within 3 days to verify hot water heater repair and adequate hot water at fixtures. |