|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed romaine lettuce actively cooling from being prepared in the morning (9:45am). EHS observed romaine lettuce at 46F. PIC stated temperature checks occurred at 10am but lettuce was not checked. EHS provided education. CDI - Due to missing cooling window, PIC voluntarily discarded lettuce. (0)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
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 EHS observed items held on time without proper time stamps. EHS observed items held past labeled time. After discussing issue with food employee, PIC stated items had just been changed but time stamps have not been replaced. EHS provided education. CDI - PIC instructed employee to prepare new times stamps and provided education to staff on TPHC. (1.5) |
|
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 cooked beans, romaine lettuce, tzatziki sauce, and spinach mix cooling at inadequate rates during inspection. EHS observed tzatziki and spinach mix cooling in large containers. Tzatziki was observed covered. Cooked beans were placed into deep plastic container and placed on cooling rack in WIC. Romaine lettuce was left in large plastic container and stored near WIC door. EHS observed no active monitoring of cooling during inspection. EHS provided education and gave PIC educational hand outs for approved cooling methods. CDI - PIC instructed food employee to stretch tzatziki and spinach mix onto thin sheet pan to facilitate more airflow and quicker cooling. PIC instructed food employee to stir beans throughout the cooling process and will move beans into smaller containers to allow for more effective cooling. EHS confirmed adequate cooling rates prior to ending inspection (see temp charts). (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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloths stored in sanitizer at 100ppm. EHS observed concentration should be maintained at least at 150ppm for proper sanitation; this information was obtained from sanitizer label. CDI - PIC instructed food employee to remake all sanitizer buckets. (0.5) |
|
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. EHS observed WIC shelving soiled with food residue. EHS advised to increase cleaning frequency to avoid accumulation. (0) |