|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
EHS observed chicken, bbq chicken and cooked mushrooms on the service line and to-go service line holding below 135F. EHS obsevred 1 pan of mashed potatoes in the hot box holding below 135F. See temperature chart.
CDI- PIC instructed food employees to reheat items to 165F. See temp chart. PIC voluntarily discarded the chicken and bbq from the to-go line
**REPEAT** -3-
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 |
Yes
|
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 facility holding tofu on TPHC with a time label on a white board on RIC and a time label on the line with different time labels. Items are cooked, cooled to 41F or below, reheated and placed on the line. EHS and PIC discussed methods for ensuring that time labels match the original time items are placed on time.
**REPEAT** -1.5-
CDI- PIC changed sticker on the line to reflect time label on white board from when product was first cooked.
**EHS has de-escalated points as facility has demonstrated major improvement. During previous inspection multiple items had incorrect labels, given new labels which added more than 4 hours to the hold time and were not discarding items after the 4 hour time limit had been reached.** |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
EHS observed two employees handling food without the use of a hair restraint.
-0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
EHS observed stacks of dishes in clean storage that were stacked wet
**REPEAT** -0.5-
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
EHS observed employee cloth drying dishes.
-0- |