|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed insert containers of steak and sweet potatoes in the back line steamtable to be at temperatures of 90-110F and 93-130F, respectively. PIC stated that the only items being held on time on the back steamtable was the falafel (which was properly time stamped with a TPHC sticker). PIC stated the sweet potatoes are new to the menu and they are still getting the hang of how to properly hold them and what works best to maintain them in temperature. PIC stated the steak was only reheated right before opening at 10:30am. EHS advised that going forward the steak and sweet potatoes should be held using TPHC. REPEAT.
CDI - PIC voluntarily discarded sweet potatoes and the steak was used immediately.
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
|
1.50
|
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. - Observed the facility utilizing TPHC for several items and dressings in both the front and back line refrigerators and steamtables but did not have written procedures. Facility was observed properly time stamping all items for 4 hour holds and as per the PIC, most items are used within 2 hours. PIC also stated that new TPHC time stamps are placed on the product when they are refilled/replaced during service.
CDI - EHS provided paper copies of TPHC procedures and explained to the PIC how to properly fill them out at the end of the inspection. EHS advised one be filled out for hot holding items and one for cold holding items.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 condiment bottles of garlic sauce (containing oil and fresh garlic) to be cooling in the back line lowboy, which is not designed nor approved for rapid cooling, after being prepped this morning. Sauce bottles observed at 46-48F.
- Observed a plastic container of chickpeas to be cooling at a rate of .04 degrees/min in the WIC. Item was observed in a deep container with a tight fitting lid on, not allowing for adequate air flow around the product. REPEAT.
- Observed a large pot of pickled onions cooling in an ice bath in the prep sink in the back kitchen area. Item was not actively stirred which was causing the middle of the product to cool down at a rate of .088 degrees/min. REPEAT.
CDI - Garlic sauce bottles moved to WIC and lids removed to allow for rapid cooling. Lid removed from chickpea container to allow for adequate air flow to the product. Both the chickpeas and pickled onions were stirred to allow for the middles of the products to cool down properly.
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
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed one of the front counter wiping cloth buckets to be testing at <50ppm of quateranry ammonia.
CDI - Wiping cloth bucket refilled with properly concentrated 200ppm solution. |