|
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. EHS observed breadstick sauce being held out of temperature control without proper documentation. Facility is approved for 12 hour hold on pizza/breadstick sauce, however, PIC stated facility treats this sauce as a TCS product, besides when the sauce is portioned and held out for breadsticks. CDI - Sauce was voluntarily discarded and TPHC forms have been provided. EHS stated facility shall utilize either the 12 hour hold or TPHC procedure provided by EHS moving forward (or facility can hold sauces cold).
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 containers of RTE sauce and pre-made pizzas being stored on time without proper time stamps. PIC explained that pre-made pizzas are made in advance and placed on the “ready rack”, a timer is set for one hour, at the end of this time the pizza is either tossed or made. PIC was able to provide documentation on this process. The sauce containers are left out for easy access and are held at room temperature until gone. PIC was unable to provide any documentation for this process. Little Caesars does have an approved variance to hold this sauce for up to 12 hours for “all stored in NC”. PIC was unaware of variance letter and stated they have been trained to hold sauce out until gone. EHS provided PIC with variance letter copy and copy of TPHC form. EHS instructed PIC to determine best practice for how to hold these sauces when held out of temperature (12 hour or four hour hold). CDI - Food employee stated pizza had been made and placed on rack thirty minutes prior to inspection, button was pressed, but timer never began. PIC turned on time to go off within an hour, then pizza will be discarded. Breadstick sauce was voluntarily discarded. (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 large containers of pizza sauce cooling in WIC with tight fitting lids. EHS observed no temperature change after thirty minutes (see temp chart). CDI - PIC removed lids and instructed food employee to actively stir. EHS observed adequate cooling rates prior to ending inspection (see temp chart). (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 . |
|
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 gaskets of make unit accumulating black residue and food debris. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. EHS observed faucet and three compartment sink leaking. EHS advised to repair leaking faucet. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee headphones, phones, and other personal belongings being stored on prep tables and next to food contact surfaces of equipment. EHS observed employee food stored in unlabeled area in WIC. EHS advised to designate and label areas used for storage of personal belongings. (0) |